Let me tell you about my absolute favorite dessert: the coconut ricotta cloud cake! This cake is like a fluffy dream—light, airy, and bursting with that beautiful coconut flavor. Every time I bake it, I can’t help but smile at how effortlessly it comes together, and the aroma that fills my kitchen is simply heavenly! I remember the first time I made it for a family gathering; everyone was raving about the unique blend of ricotta and coconut. It’s a showstopper without being overly complicated, which is just my style! Trust me, if you’re looking for a dessert that feels special but doesn’t require a pastry chef’s skills, this cake is the way to go. Get ready to impress your friends and family with a slice of this cloud-like delight!
Ingredients for Coconut Ricotta Cloud Cake
- 1 cup ricotta cheese: Make sure it’s nice and creamy; this is what gives the cake its light texture.
- 1 cup coconut milk: Use full-fat for extra richness or light for a slightly lighter version.
- 1 cup all-purpose flour: This is your base, giving the cake its structure.
- 3/4 cup sugar: Adjust to taste; I love a little sweetness to balance the coconut flavor!
- 1/2 cup unsweetened shredded coconut: This adds a delightful chewiness and intensifies the coconut flavor.
- 3 large eggs: These are essential for binding everything together and adding moisture.
- 1 tablespoon baking powder: This helps the cake rise beautifully, keeping it light and fluffy.
- 1 teaspoon vanilla extract: A must for that lovely depth of flavor; it complements the coconut perfectly.
- 1/4 teaspoon salt: Just a pinch to enhance all those sweet flavors and balance the dish.
How to Prepare Coconut Ricotta Cloud Cake
Now that you’ve got all your ingredients ready, let’s dive into making this fluffy masterpiece! I promise it’s easier than it looks, and you’ll be rewarded with a cake that’s pure bliss.
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is crucial for achieving that perfect rise!
- While the oven warms up, grab a 9-inch round cake pan and grease it with butter or non-stick spray, then dust it with flour. This will help your cake come out easily once it’s baked.
- In a large mixing bowl, combine 1 cup of ricotta cheese and 1 cup of coconut milk. Use a whisk or an electric mixer until it’s nice and smooth. You want it to feel like a silky cloud!
- Next, add in 3/4 cup of sugar, 3 large eggs, and 1 teaspoon of vanilla extract. Mix it all together until well combined. The mixture should look creamy and inviting.
- In another bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 cup of unsweetened shredded coconut, and 1/4 teaspoon of salt. This is your dry mix.
- Now, gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; we want to keep that airiness!
- Pour the batter into your prepared cake pan, smoothing the top with a spatula. Then it’s time to bake! Place it in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once it’s done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The aroma that fills your kitchen will be worth the wait!
And there you have it! A gorgeous coconut ricotta cloud cake ready to be sliced and devoured. Enjoy every bite of this delightful creation!
Why You’ll Love This Recipe
- It’s incredibly light and fluffy—your taste buds will thank you!
- Made with simple ingredients that come together in no time.
- The unique combination of ricotta and coconut creates a deliciously moist cake.
- Perfect for any occasion, from casual get-togethers to special celebrations.
- You’ll impress your friends and family with this gorgeous dessert that looks as good as it tastes.
Tips for Success
Here are some handy tips to ensure your coconut ricotta cloud cake turns out perfectly every time! First off, be careful not to overmix the batter. When you add the dry ingredients to the wet, just stir until combined. Overmixing can lead to a denser cake, and we definitely want that light, cloud-like texture!
If you want to switch things up, feel free to substitute the coconut milk with almond milk or even regular milk, but remember, it’ll change the flavor profile a bit. I also love adding a bit of lemon zest for a fresh twist—just a teaspoon or so does wonders!
Lastly, make sure your ingredients are at room temperature before you start. This helps everything blend together beautifully. And trust me, your cake will thank you for it!
Nutritional Information
Just a heads up: the nutritional values can vary based on the specific ingredients and brands you use, so take these numbers as a general guide rather than a strict rule. For a typical serving size of one slice of coconut ricotta cloud cake, you can expect the following:
- Calories: 180
- Carbohydrates: 24g
- Fat: 8g
- Saturated Fat: 5g
- Protein: 4g
- Sugar: 12g
- Sodium: 150mg
- Fiber: 1g
- Cholesterol: 50mg
So, enjoy this delightful cake knowing it brings a little happiness to your day without too much guilt! Happy baking!
FAQ About Coconut Ricotta Cloud Cake
Got questions about this delightful coconut ricotta cloud cake? No worries, I’ve got you covered! Here are some common queries I often hear:
Can I substitute the ricotta cheese? Absolutely! You can use cottage cheese for a similar texture, but I recommend blending it first for a smoother consistency.
How should I store leftovers? Just pop any leftover cake into an airtight container and store it in the fridge for up to three days. It’s still tasty cold!
Can I freeze the cake? Yes! Wrap it tightly in plastic wrap and freeze for up to a month. Thaw it in the fridge before serving.
What if I don’t have coconut milk? You can use regular milk or almond milk instead, but it will slightly alter the flavor. It’ll still be yummy!
Can I add other flavors? Definitely! A sprinkle of cinnamon or a hint of almond extract can elevate this cake to a whole new level!
Serving Suggestions
When it comes to serving your coconut ricotta cloud cake, the options are deliciously endless! I love to pair it with a dollop of freshly whipped cream; it adds a lovely creaminess that complements the cake’s light texture perfectly. Fresh fruit is another fabulous choice—think juicy berries or slices of tropical pineapple that bring a burst of color and flavor. You could even drizzle a bit of honey or a light coconut glaze over the top for an extra touch of sweetness. Whatever you choose, each bite will be a delightful experience!
Storage & Reheating Instructions
To keep your coconut ricotta cloud cake fresh and delicious, store any leftovers in an airtight container in the refrigerator. It’ll stay good for about three days—though I doubt it’ll last that long once everyone gets a taste! If you’re planning to save some for later, you can also freeze slices. Just wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag. They’ll be perfect for up to a month! When you’re ready to indulge again, simply thaw in the fridge overnight. No reheating necessary; enjoy it chilled or at room temperature for the best flavor!
For more information on the health benefits of coconut, check out this Healthline article.
If you’re interested in more dessert recipes, visit our dessert section for delightful options!
For tips on baking with ricotta cheese, see this Kitchn guide.
Print
Coconut Ricotta Cloud Cake: 7 Steps to Pure Bliss
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and fluffy cake made with coconut and ricotta cheese.
Ingredients
- 1 cup ricotta cheese
- 1 cup coconut milk
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened shredded coconut
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine ricotta cheese and coconut milk.
- Add sugar, eggs, and vanilla extract; mix until smooth.
- In another bowl, whisk together flour, baking powder, shredded coconut, and salt.
- Gradually add dry ingredients to the wet mixture; stir until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served with whipped cream or fresh fruit.
- Adjust sugar to taste if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: coconut ricotta cloud cake
