The Coconut Ricotta Cloud Cake Recipe is the perfect blend of light, fluffy texture and tropical flavors that will instantly become your new favorite dessert. This delightful cake combines the creamy richness of ricotta cheese with the subtle sweetness of shredded coconut, creating a tender, almost cloud-like crumb that melts in your mouth. Whether you’re looking for a show-stopping centerpiece for a dinner party or a comforting treat for afternoon tea, this Coconut Ricotta Cloud Cake Recipe hits all the right notes with its delicate sweetness and satisfying texture.
Ingredients You’ll Need
Getting this Coconut Ricotta Cloud Cake Recipe just right is all about the harmony of a few simple, carefully chosen ingredients. Each item plays an essential role, from the creamy ricotta that gives the cake its body to the shredded coconut that imparts great flavor and texture.
- 16 oz ricotta cheese: Well drained ricotta ensures a smooth, creamy base without excess moisture.
- ½ cup sugar: Choose white, coconut, or brown sugar based on your preferred sweetness and depth of flavor.
- 3 large eggs: These give structure and richness to the cake, helping it rise beautifully.
- 1 teaspoon rum extract (or vanilla extract): Adds a warm, aromatic note that complements the coconut perfectly.
- ⅓ cup tapioca starch (or cornstarch): Helps give the cake that cloud-like, light texture without weighing it down.
- 1 teaspoon baking powder: Vital for a tender rise and maintaining a gentle crumb.
- Pinch of salt: Enhances all the flavors and balances the sweetness.
- 1 cup unsweetened shredded coconut: Adds beautiful chewiness and a true coconut essence to every bite.
How to Make Coconut Ricotta Cloud Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease an 8-inch springform pan or regular cake pan thoroughly, then line it with parchment paper. This ensures your cake will come out cleanly after baking, preserving its delicate shape.
Step 2: Mix Ricotta and Sugar
In a large mixing bowl, whisk together the well-drained ricotta cheese and sugar until the mixture is smooth and creamy. This combination forms the luscious base of your cake and it’s important to eliminate any lumps for the best texture.
Step 3: Add Eggs and Extract
Next, add the eggs one at a time, folding gently after each addition. This gradual approach helps maintain the batter’s aeration, which is key for the signature lightness in the Coconut Ricotta Cloud Cake Recipe. Stir in your choice of rum or vanilla extract for a fragrant touch.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together tapioca starch (or cornstarch), baking powder, and a pinch of salt. Sifting ensures even distribution and prevents any clumping in the final batter.
Step 5: Fold Dry Ingredients Into Wet
Slowly fold the dry ingredients into the ricotta mixture, taking care not to overmix. You want to keep the batter airy to achieve that light, fluffy texture.
Step 6: Incorporate Shredded Coconut
Finally, fold in the unsweetened shredded coconut until it’s evenly spread throughout the batter. This not only adds delightful texture but also infuses the cake with its tropical character.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 40 to 45 minutes. You’ll know it’s done when the cake is set and lightly golden on top. A toothpick inserted in the center should come out clean.
Step 8: Cool and Serve
Let the cake cool completely in the pan before removing it. This allows the structure to set perfectly. You can serve it chilled or at room temperature, either way the flavors and texture shine beautifully.
How to Serve Coconut Ricotta Cloud Cake Recipe
Garnishes
For an eye-catching presentation, sprinkle extra toasted shredded coconut on top or dust with a light coating of powdered sugar. Fresh berries or a drizzle of passion fruit syrup also add a lovely contrast and pop of color.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. For a refreshing balance, serve with a simple fruit salad featuring tropical fruits like mango, pineapple, or kiwi.
Creative Ways to Present
Try slicing the Coconut Ricotta Cloud Cake Recipe and layering it with coconut cream and fresh fruit for an elegant trifle. You can also cut it into small squares and serve as delicate tea-time bites alongside a cup of aromatic chai or coffee.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a perfect make-ahead dessert.
Freezing
If you want to enjoy this cake later, freeze it by wrapping it in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator for the best texture and flavor retention.
Reheating
Reheat individual slices in the microwave for about 15-20 seconds to bring back some warmth and softness, or enjoy it cold – it tastes fantastic either way!
FAQs
Can I substitute the rum extract with something else?
Absolutely! Vanilla extract is a great substitute that keeps the flavor warm and inviting. Almond extract can also add a unique twist, but use sparingly.
Is tapioca starch necessary, or can I only use cornstarch?
You can use cornstarch in place of tapioca starch without issue. Tapioca starch tends to give a slightly lighter texture, but cornstarch works perfectly well in this recipe.
Can this cake be made gluten-free?
Yes! The Coconut Ricotta Cloud Cake Recipe is naturally gluten-free as it uses tapioca starch or cornstarch instead of wheat flour.
How long does it take for the cake to cool before serving?
It’s best to let the cake cool for at least an hour at room temperature, or chill it in the fridge for a couple of hours if serving cold.
Can I use sweetened shredded coconut instead?
You can, but using unsweetened shredded coconut keeps the sweetness balanced and lets the ricotta’s creamy flavor shine. If you use sweetened coconut, consider reducing the sugar slightly.
Final Thoughts
I genuinely hope you give this Coconut Ricotta Cloud Cake Recipe a try because it’s one of those desserts that feels special yet is surprisingly simple to make. Its tender, melt-in-your-mouth texture paired with rich coconut flavors makes it a winner for sharing with family and friends. Once you taste this cake, it’s sure to become a beloved favorite in your baking rotation!
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Coconut Ricotta Cloud Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Gluten Free
Description
This Coconut Ricotta Cloud Cake is a light and airy dessert featuring creamy ricotta cheese blended with shredded coconut, sugar, and a hint of rum or vanilla extract. Baked to a delicate golden finish, it’s perfect for a refreshing treat served chilled or at room temperature. The cake’s cloud-like texture comes from the incorporation of tapioca starch and eggs, making it both fluffy and moist.
Ingredients
Main Ingredients
- 16 oz ricotta cheese, well drained
- ½ cup sugar (white, coconut, or brown sugar, your choice)
- 3 large eggs
- 1 teaspoon rum extract (or vanilla extract)
- ⅓ cup tapioca starch (or cornstarch)
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan or cake pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Ricotta and Sugar: In a large mixing bowl, whisk the well-drained ricotta cheese with sugar until the mixture becomes smooth and creamy, ensuring even sweetness throughout the cake.
- Add Eggs and Extract: Incorporate the eggs into the ricotta mixture one at a time, mixing gently after each addition to maintain the batter’s light texture. Stir in your choice of rum or vanilla extract for a subtle aromatic flavor.
- Combine Dry Ingredients: Sift together the tapioca starch (or cornstarch), baking powder, and salt to evenly distribute the leavening agent and thickener.
- Fold Dry Ingredients into Batter: Gradually fold the sifted dry ingredients into the ricotta mixture, taking care not to overmix to preserve the airy texture.
- Add Shredded Coconut: Gently fold in the unsweetened shredded coconut until it’s evenly distributed throughout the batter, adding texture and coconut flavor.
- Pour and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40–45 minutes, or until the cake is set and golden on top. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Allow the cake to cool completely before removing it from the pan to let it set properly. Serve chilled or at room temperature for the best taste and texture.
Notes
- Ensure ricotta cheese is well drained to avoid excess moisture in the cake.
- You can substitute tapioca starch with cornstarch if preferred.
- Using rum extract adds a subtle flavor, but vanilla extract is a great non-alcoholic alternative.
- Store leftovers in the refrigerator and consume within 3 days for best freshness.
- This cake is naturally gluten-free if using tapioca starch or cornstarch and gluten-free baking powder.
- For a more pronounced coconut flavor, lightly toast the shredded coconut before folding it in.
