Description

This Coconut Ricotta Cloud Cake is a light, fluffy dessert featuring creamy ricotta cheese, shredded coconut, and a hint of rum or vanilla extract. Baked to a delicate golden finish, it offers a mildly sweet and tropical flavor that is perfect for any occasion. The cloud-like texture is achieved through gentle folding of ingredients and a careful baking process, resulting in a cake that is moist yet airy.

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)
⅓ cup tapioca starch (or cornstarch)
1 teaspoon baking powder
Pinch of salt
1 cup unsweetened shredded coconut

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform or cake pan with parchment paper to prevent sticking and ensure easy removal.
Mix Ricotta and Sugar: In a large mixing bowl, whisk together the well-drained ricotta cheese and sugar until the mixture is smooth and creamy, creating a sweet base for the cake.
Add Eggs and Extract: Add the eggs one at a time to the ricotta mixture, mixing gently after each addition to maintain a light texture. Stir in the rum or vanilla extract to infuse the cake with subtle flavor.
Combine Dry Ingredients: Sift together the tapioca starch (or cornstarch), baking powder, and a pinch of salt to ensure even distribution and to eliminate lumps.
Incorporate Dry Ingredients: Gradually fold the sifted dry ingredients into the ricotta mixture with gentle motions, keeping the batter airy and smooth.
Add Shredded Coconut: Fold in the unsweetened shredded coconut evenly throughout the batter to give the cake its signature tropical texture and flavor.
Bake the Cake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 40 to 45 minutes or 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 it. Serve chilled or at room temperature for best flavor and texture.

Notes

If you prefer a different flavor profile, swap rum extract for vanilla extract or another choice of extract.
Ensure the ricotta cheese is well drained to avoid a watery batter and to maintain the cake’s fluffy texture.
Use tapioca starch for a slightly chewier texture, or cornstarch for a more tender crumb.
For a gluten-free cake, confirm that your baking powder and starch are gluten-free.
This cake keeps well when refrigerated for up to 3 days and can be served cold or at room temperature.