Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Ricotta Cloud Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 45-50 minutes
  • Yield: 12 slices
  • Diet: Vegetarian

Description

Delight in the luscious flavors of this Coconut Ricotta Cloud Cake, a moist and tender dessert with a tropical twist. Topped with fluffy whipped cream and shredded coconut, it’s perfect for celebrations or casual indulgence.


Ingredients

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)

Instructions

  • Preheat oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it or lining it with parchment paper.
  • In a large mixing bowl, combine ricotta cheese, shredded coconut, sugar, eggs, vanilla, and coconut extracts. Mix until smooth.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the frosting by whipping heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, continuing to whip until stiff peaks form.
  • Spread frosting evenly over the cooled cake and top with shredded coconut.
  • Slice and serve chilled or at room temperature.

Notes

  • Use whole milk ricotta for the best texture and flavor.
  • Sweetened or unsweetened shredded coconut can be used based on your sweetness preference.
  • To toast shredded coconut for topping, bake it in a 350°F oven for 5-7 minutes, stirring occasionally.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical