Why You’ll Love This Recipe

• Light and fluffy texture – The ricotta cheese makes the cake incredibly moist and soft.
• Easy to make – Simple ingredients and a straightforward process make this a beginner-friendly recipe.
• Tropical coconut flavor – The combination of shredded coconut and coconut extract gives this cake a delightful tropical touch.
• Versatile – Enjoy it as a dessert, tea-time treat, or even a special occasion cake.
• Naturally sweet – The sweetness of ricotta and coconut balances perfectly, making it satisfying without being overly rich.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Ricotta cheese
• Shredded coconut (sweetened or unsweetened)
• Granulated sugar
• Large eggs
• Vanilla extract
• Coconut extract
• All-purpose flour
• Baking powder
• Baking soda
• Salt

For the frosting:

• Heavy cream
• Powdered sugar
• Vanilla extract
• Shredded coconut (for topping)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, combine the ricotta cheese, shredded coconut, granulated sugar, eggs, vanilla extract, and coconut extract. Mix until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. While the cake is cooling, prepare the frosting. In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
8. Once the cake is completely cool, spread the whipped cream frosting evenly over the top.
9. Sprinkle shredded coconut on top for decoration.
10. Slice and serve at room temperature or chilled.

Servings and Timing

• Servings: 12 slices
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Cooling Time: 30 minutes
• Total Time: About 1 hour 15 minutes

Variations

• Chocolate Twist – Add ½ cup of chocolate chips to the batter for a coconut-chocolate flavor combination.
• Nutty Delight – Mix in ½ cup of chopped toasted almonds or pecans for added crunch.
• Citrus Touch – Add a teaspoon of lemon or orange zest to brighten the flavor.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Dairy-Free Version – Substitute ricotta with a dairy-free ricotta alternative and use coconut whipped cream for the frosting.

Storage/Reheating

• Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: While this cake is best served chilled or at room temperature, you can warm it slightly in the microwave for 10-15 seconds if desired.

FAQs

1. Can I use part-skim ricotta instead of whole milk ricotta?

Yes, but whole milk ricotta will give the cake a richer texture and flavor.

2. Can I use fresh coconut instead of shredded coconut?

Yes, but fresh coconut has more moisture, so slightly reduce the ricotta to balance the texture.

3. What can I use instead of coconut extract?

You can substitute it with almond extract or just increase the vanilla extract for a subtle flavor change.

4. Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and frost it just before serving.

5. Is this cake very sweet?

No, it’s lightly sweetened. If you prefer a sweeter dessert, increase the sugar slightly or use sweetened coconut.

6. Can I use a different frosting?

Absolutely! Cream cheese frosting or a coconut buttercream would also work well.

7. Can I make this cake in a loaf pan instead of a round cake pan?

Yes, but baking time may be longer—check for doneness with a toothpick.

8. What pairs well with this cake?

It goes well with fresh berries, a drizzle of caramel sauce, or a scoop of vanilla ice cream.

9. Can I use coconut flour instead of all-purpose flour?

Coconut flour is highly absorbent, so it’s not a 1:1 substitution. If using coconut flour, adjust liquid ingredients accordingly.

10. How can I make this cake more decadent?

Add a layer of coconut custard between the cake and frosting, or drizzle with white chocolate.

Conclusion

Coconut Ricotta Cloud Cake is a delightful treat with a soft, moist crumb and a luscious whipped cream topping. It’s easy to make, packed with tropical flavor, and perfect for any occasion. Whether you enjoy it as a simple dessert or dress it up for a celebration, this cake is sure to be a hit. Try it today and savor every bite!

Coconut Ricotta Cloud Cake recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Isabella
• Total Time: 1 hour 15 minutes
• Yield: 8-10 slices
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Coconut Ricotta Cloud Cake is a light, airy dessert bursting with tropical coconut flavor and the creamy richness of ricotta. This easy-to-make cake has a soft, moist crumb and is topped with a luscious whipped cream frosting and shredded coconut. Perfect for any occasion, this delightful treat is naturally sweet, satisfying, and irresistibly fluffy.

 

---

Ingredients

• For the Cake:

  • 1 cup ricotta cheese
  • ¾ cup shredded coconut (sweetened or unsweetened)
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

  For the Frosting:

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup shredded coconut (for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat & Prepare:
  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9-inch round cake pan or line it with parchment paper.
• Mix Wet Ingredients:
  • In a large bowl, mix ricotta cheese, shredded coconut, sugar, eggs, vanilla extract, and coconut extract until smooth.
• Combine Dry Ingredients:
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
• Mix Batter:
  • Gradually add the dry ingredients to the ricotta mixture. Stir until just combined. Do not overmix.
• Bake:
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the Cake:
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Make the Frosting:
  • Whip the heavy cream until soft peaks form.
  • Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.
• Assemble & Serve:
  • Spread the whipped cream frosting over the cooled cake.
  • Sprinkle shredded coconut on top.
  • Slice and serve at room temperature or chilled.

Notes

• For a deeper flavor: Add a teaspoon of instant espresso powder.
• For extra texture: Stir in chopped nuts like walnuts or almonds.
• For a citrus twist: Add orange zest to the batter.
• Storage: Keeps for 2 days at room temperature, 5 days in the fridge, or up to 2 months frozen.

• Prep Time: 15 minutes
• Cooling Time: 30 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American