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

Cook Mode Prevent your screen from going dark

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.