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
