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Coconut Ricotta Cloud Cake

Coconut Ricotta Cloud Cake

The Coconut Ricotta Cloud Cake is a light, fluffy dessert combining the tropical flavor of coconut with the creamy richness of ricotta cheese. This cake offers a perfectly balanced sweetness, an airy texture, and simple ingredients, making it an irresistible and versatile treat ideal for any occasion.

  • Total Time: 50-55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Main Ingredients

  • 1 cup whole milk ricotta cheese
  • 1/2 cup coconut flour
  • 4 large eggs, separated
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder

Optional Add-ons

  • 1/4 cup shredded unsweetened coconut (for extra texture and flavor)
  • Cocoa powder or chocolate chips (for chocolate twist)
  • Fresh berries or citrus zest (for fruit infusion)
  • Toasted nuts such as pistachios or almonds (for a nutty upgrade)
  • Flax eggs and vegan ricotta alternatives (for vegan adaptation)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients. Preheat your oven to 350°F (175°C). Line a round cake pan with parchment paper and lightly grease it to ensure easy release.
  2. Whip the Egg Whites: Carefully separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form to create the cake’s fluffy texture.
  3. Mix the Ricotta Base: In a separate bowl, blend the ricotta cheese, sugar, vanilla extract, and egg yolks until the mixture is smooth and creamy. This forms the rich base of the cake.
  4. Combine Dry Ingredients: Sift together the coconut flour and baking powder to evenly distribute the leavening agent and avoid lumps.
  5. Fold Ingredients Together: Gently fold the dry ingredients into the ricotta mixture. Carefully incorporate the whipped egg whites, folding slowly to maintain the airy consistency.
  6. Bake Until Golden: Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before removing it from the pan.

Notes

  • Bring eggs and ricotta cheese to room temperature for better mixing and texture.
  • Ensure no yolk gets into the egg whites and beat them until stiff peaks form for maximum fluffiness.
  • Fold mixtures gently using a spatula to avoid deflating the whipped egg whites.
  • Measure coconut flour accurately by weight to adjust for its high moisture absorption.
  • Use unsweetened shredded fresh coconut when possible to enhance flavor and texture.
  • Wrap leftovers tightly or store in an airtight container; keep refrigerated for up to 3 days.
  • Freeze slices individually wrapped in parchment and foil; thaw overnight in the fridge.
  • Reheat gently at 300°F (150°C) for 5-7 minutes or at room temperature to restore softness.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 210
  • Sugar: 15g
  • Sodium: 90mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 110mg

Keywords: coconut cake, ricotta cake, gluten free dessert, light fluffy cake, tropical dessert, cloud cake, ricotta cheese dessert