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)
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
