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Coconut Ricotta Cloud Cake

Coconut Ricotta Cloud Cake
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The Coconut Ricotta Cloud Cake is a light, airy dessert featuring a fluffy texture that melts in your mouth. Made with creamy ricotta and natural coconut flavors from coconut milk and toasted shredded coconut, this cake balances moist tenderness and delicate sweetness. Perfect for celebrations or everyday treats, it’s a simple yet indulgent dessert with versatile adaptations to suit various dietary preferences.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/4 cup shredded coconut (preferably fresh or lightly toasted)
  • 1 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup ricotta cheese (whole milk, creamy but not runny)
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract

Other Ingredients

  • 4 large egg whites (room temperature)
  • 3/4 cup granulated sugar

Instructions

  1. Prepare the Dry Ingredients: Sift together the all-purpose flour, shredded coconut, baking powder, and salt into a bowl to ensure even distribution and avoid lumps, which promotes a smooth batter and light cake crumb.
  2. Whip the Egg Whites: In a clean, grease-free bowl, whisk the egg whites until they form soft peaks. Gradually add granulated sugar while continuing to whisk until stiff, glossy peaks form. This creates the airiness essential for the cake’s cloud-like texture.
  3. Mix Ricotta and Coconut Milk: In a separate large bowl, gently combine the ricotta cheese, coconut milk, and vanilla extract until the mixture is smooth but not runny, to maintain proper cake structure.
  4. Combine Wet and Dry Ingredients: Carefully fold the sifted dry ingredients into the ricotta mixture using a spatula. Mix just until incorporated, taking care to preserve aeration. Overmixing will lead to a dense cake.
  5. Fold in the Egg Whites: Gently fold the whipped egg whites into the batter in three portions. Use slow, gentle motions to keep as much air as possible for the signature fluffy rise.
  6. Bake and Cool: Pour the batter into a greased or parchment-lined cake pan. Bake at 350°F (175°C) for 30-35 minutes, or until the top is golden and a toothpick inserted comes out clean. Let the cake cool completely on a wire rack before serving to achieve the best texture.

Notes

  • Use room temperature ingredients to help them combine evenly and prevent curdling.
  • Ensure egg whites and utensils are completely grease-free for maximum volume.
  • Fold gently to preserve the airy texture.
  • Do not overbake; check the cake slightly before the timer ends to avoid dryness.
  • For vivid coconut flavor, use fresh or lightly toasted shredded coconut.

Nutrition

Keywords: Coconut cake, ricotta cake, light dessert, fluffy cake, gluten-free dessert, tropical cake, easy cake recipe

Find it online: https://marysplate.com/coconut-ricotta-cloud-cake/