Coconut Ricotta Cloud Cake

Why You’ll Love This Recipe

• Easy to make: A straightforward recipe with simple ingredients that yield impressive results.
• Unique texture: The ricotta makes the cake moist and tender, while the coconut adds a slight chewiness.
• Versatile: Suitable for both casual gatherings and elegant celebrations.
• Customizable: Adjust the sweetness or enhance the flavors with your preferred extracts and toppings.
• Great for leftovers: The cake stays moist and delicious for days when stored properly.

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 your 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 bowl, combine ricotta cheese, shredded coconut, sugar, eggs, vanilla, and coconut extracts. Mix until smooth and well combined.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cake light.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. While the cake cools, prepare the frosting by whipping heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.
9. Once the cake is cool, spread the whipped cream frosting evenly on top. Sprinkle with shredded coconut.
10. Slice and serve the cake chilled or at room temperature.

Servings and Timing

• Servings: 12 slices
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes

Variations

• Add a glaze: Drizzle a coconut glaze over the cake before adding the whipped cream for extra sweetness.
• Citrus twist: Incorporate lemon or lime zest for a zesty flavor boost.
• Chocolate flair: Add a handful of mini chocolate chips to the batter or drizzle melted chocolate on top.
• Nutty crunch: Sprinkle toasted almonds or macadamia nuts on top of the frosting for added texture.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days. The whipped cream frosting keeps well but should remain chilled.
• Freezing: Wrap unfrosted cake layers in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and frost before serving.
• Reheating: Serve cold or let the cake sit at room temperature for 15-20 minutes before enjoying.

FAQs

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

Yes, but whole milk ricotta provides a richer texture and flavor.

2. Is it possible to make this cake gluten-free?

Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend.

3. Can I use canned coconut milk in place of shredded coconut?

Canned coconut milk can add moisture but won’t provide the texture of shredded coconut.

4. Can I skip the coconut extract?

Yes, but the coconut flavor will be milder. Vanilla extract alone will still taste delicious.

5. How can I make the frosting sweeter?

Add more powdered sugar, a tablespoon at a time, until you reach your desired sweetness.

6. Can I double the recipe for a layered cake?

Yes, double the ingredients and bake in two 9-inch pans for a stunning layer cake.

7. What can I use instead of whipped cream frosting?

Cream cheese frosting or buttercream also pair beautifully with this cake.

8. Can I toast the shredded coconut for topping?

Yes, toasting the coconut adds a nutty flavor and enhances the presentation.

9. Can I make this cake in advance?

Definitely! Bake the cake a day ahead, store it in the fridge, and frost it before serving.

10. How can I reduce the sugar content?

Use a sugar substitute or reduce the granulated sugar slightly in the batter.

Conclusion

Coconut Ricotta Cloud Cake is a dreamy dessert that’s sure to impress. With its moist, tender crumb and light, airy frosting, it strikes the perfect balance between indulgent and refreshing. Whether you’re entertaining guests or treating yourself, this cake is a must-try. Enjoy a slice of tropical heaven today!