Description
This Coconut Ricotta Cloud Cake is a light, fluffy dessert featuring creamy ricotta cheese and a delicate coconut flavor. Sweetened with your choice of sugar and textured with shredded coconut, this cake offers a delightful melt-in-your-mouth experience perfect for any occasion. It’s simple to prepare and bakes to a beautifully golden finish, making it a charming centerpiece for dessert lovers.
Ingredients
Scale
Cake Ingredients
- 16 oz ricotta cheese, well drained
- ½ cup sugar (white, coconut, or brown sugar)
- 3 large eggs
- 1 teaspoon rum extract (or vanilla extract)
- â…“ cup tapioca starch (or cornstarch)
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8-inch springform or cake pan and line it with parchment paper to prevent sticking.
- Mix Ricotta and Sugar: In a large mixing bowl, whisk the well-drained ricotta cheese with sugar until you achieve a smooth, creamy consistency.
- Add Eggs and Flavor: Incorporate the eggs one at a time, stirring gently after each addition to maintain the light texture. Mix in the rum or vanilla extract for additional flavor.
- Sift Dry Ingredients: In a separate bowl, sift together tapioca starch (or cornstarch), baking powder, and a pinch of salt to remove lumps and evenly combine.
- Combine Wet and Dry Ingredients: Gradually fold the sifted dry ingredients into the ricotta mixture carefully to keep the batter airy.
- Add Coconut: Fold in the unsweetened shredded coconut until it is evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface. Bake for 40–45 minutes until the cake is set, lightly golden on top, and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before removing. Serve chilled or at room temperature as preferred.
Notes
- Ensure the ricotta cheese is well drained to avoid excess moisture in the cake.
- Tapioca starch gives a lighter texture but cornstarch can be used as a substitute.
- The rum extract adds a nice depth of flavor but vanilla extract works equally well.
- This cake is best enjoyed chilled or at room temperature for the best texture.
- Use parchment paper and grease the pan well to make removing the delicate cake easier.
