Coconut Ricotta Cloud Cake

Coconut Ricotta Cloud Cake is a delightfully light and airy dessert that combines the creamy richness of ricotta cheese with the tropical flavor of shredded coconut. This cake is unlike traditional dense cakes; instead, it boasts a delicate, cloud-like texture thanks to whipped eggs and the unique binding power of tapioca starch. The subtle sweetness balanced with hints of rum or vanilla extract makes this cake a perfect treat for those who enjoy something both indulgent and not overly heavy.

Ideal for serving as a dessert, afternoon snack, or even a special breakfast, this cake brings a touch of elegance and freshness to your table. Its moist crumb and soft, melt-in-your-mouth feel paired with the crunch of shredded coconut create a wonderful contrast of textures. Plus, it’s gluten-free when made with tapioca starch, making it accessible to more dietary preferences. Whether you’re looking to impress guests or enjoy a wholesome slice yourself, the Coconut Ricotta Cloud Cake is a versatile and delicious option that’s surprisingly simple to make at home.

Why You’ll Love This Recipe

1. Light and Airy Texture

Whipped eggs give it a fluffy, cloud-like consistency that feels almost weightless.

2. Moist and Creamy

Ricotta cheese adds richness and moisture without heaviness.

3. Naturally Gluten-Free

Made with tapioca starch, perfect for gluten-sensitive diets.

4. Tropical Flavor Profile

Shredded coconut and rum extract offer a subtle, exotic taste.

5. Easy and Quick to Prepare

Simple ingredients and straightforward steps make it approachable for any baker.

Ingredients

• Ricotta cheese (drained)
• Sugar (any type of your choice)
• Eggs
• Rum extract or vanilla extract
• Tapioca starch or cornstarch
• Baking powder
• Pinch of salt
• Unsweetened shredded coconut

Variations

• Citrus Twist: Add lemon or orange zest for a bright, fresh note.
• Chocolate Chip: Fold in mini chocolate chips for bursts of sweetness.
• Almond Flavor: Replace rum extract with almond extract and sprinkle toasted almonds on top.
• Fruity Addition: Serve with fresh berries or a berry compote.
• Vegan Version: Use a plant-based ricotta substitute and flax eggs.

How to Make the Recipe

Step 1: Prepare Ingredients

Drain the ricotta cheese well to avoid excess moisture. Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper.

Step 2: Whisk Eggs and Sugar

In a large bowl, beat the eggs and sugar until pale and fluffy.

Step 3: Add Ricotta and Extract

Fold in the ricotta cheese and rum or vanilla extract until smooth and combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together tapioca starch, baking powder, salt, and shredded coconut.

Step 5: Combine Mixtures

Gently fold the dry ingredients into the wet mixture, taking care not to deflate the batter.

Step 6: Bake

Pour the batter into the prepared pan and bake for 40–45 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Let the cake cool completely in the pan before removing. Serve as is or dust with powdered sugar.

Tips for Making the Recipe

• Ensure ricotta is well drained to avoid a soggy cake.
• Gently fold ingredients to maintain the airy texture.
• Use room temperature eggs for better volume when beating.
• Avoid overbaking to keep the cake moist.
• Allow cake to cool fully for easier slicing.

How to Serve

• Serve with fresh tropical fruits like mango or pineapple.
• Dust lightly with powdered sugar or coconut flakes.
• Pair with a dollop of whipped cream or coconut yogurt.
• Enjoy with a cup of coffee or tea for a relaxing snack.
• Use as a base for layered desserts with fruit toppings.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake covered in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing

Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

This cake is best served at room temperature or chilled. If preferred warm, heat briefly in a microwave or oven.

FAQs

1. Can I use cornstarch instead of tapioca starch?

Yes, cornstarch works as a substitute with similar results.

2. Does the cake have a strong coconut flavor?

It has a subtle coconut taste complemented by shredded coconut texture.

3. Can I use regular vanilla extract instead of rum extract?

Yes, vanilla extract is a perfect substitute and provides a lovely flavor.

4. Is this cake gluten-free?

Yes, using tapioca or cornstarch makes it gluten-free.

5. How do I prevent the cake from being too dense?

Whip the eggs well and fold ingredients gently to keep it light.

6. Can I make this cake dairy-free?

Use a dairy-free ricotta alternative and check other ingredient labels accordingly.

7. How should I store leftover cake?

Store in an airtight container, preferably in the refrigerator.

8. Can I add other mix-ins?

Yes, nuts, chocolate chips, or dried fruit can be gently folded into the batter.

9. Can I make this cake in a loaf pan?

Yes, adjust baking time accordingly and check doneness with a toothpick.

10. Does this cake need frosting?

No, it’s delicious on its own but can be paired with frosting or whipped cream if desired.

Conclusion

Coconut Ricotta Cloud Cake is a wonderfully light and flavorful dessert that balances the creaminess of ricotta with the tropical charm of coconut. Its soft, airy texture makes it a refreshing alternative to heavier cakes, perfect for those looking for something unique yet simple. Easy to customize and quick to prepare, this cake is an excellent choice for any occasion—whether a casual treat or a sophisticated dessert centerpiece. Once you try it, this cloud-like cake will become a favorite in your baking repertoire.

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