Description
Light, airy, and subtly sweet, this Coconut Ricotta Cloud Cake is a delicate treat that combines creamy ricotta cheese with fluffy eggs and a hint of tropical coconut. Perfect for a simple dessert or a sweet breakfast option that feels indulgent but stays light.
Ingredients
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16 oz ricotta cheese, well drained
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½ cup sugar (your choice: white, coconut, or brown sugar)
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3 large eggs
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1 teaspoon rum extract (or vanilla extract)
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⅓ cup tapioca starch (or cornstarch)
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1 teaspoon baking powder
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Pinch of salt
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1 cup unsweetened shredded coconut
Instructions
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Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan or cake pan with parchment paper.
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In a large mixing bowl, whisk together the ricotta cheese and sugar until smooth.
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Add eggs one at a time, mixing gently after each addition. Stir in rum or vanilla extract.
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Sift together tapioca starch (or cornstarch), baking powder, and salt. Gradually fold into the ricotta mixture.
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Fold in shredded coconut until evenly distributed.
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Pour batter into prepared pan and smooth the top.
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Bake for 40–45 minutes, or until the cake is set and lightly golden on top. A toothpick inserted in the center should come out clean.
- Let cool completely before removing from pan. Serve chilled or at room temperature.
Notes
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For best texture, make sure ricotta is well drained to avoid a watery batter.
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Tapioca starch gives a lighter texture than cornstarch, but either works.
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Store leftovers covered in the refrigerator for up to 3 days.
- Add toasted coconut on top before baking for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired