COCONUT RICOTTA CLOUD CAKE
Coconut Ricotta Cloud Cake is a light, airy dessert with a delicate coconut flavour and creamy ricotta texture. Soft, fluffy, and subtly sweet, it’s perfect for tea time, brunch, or a light, elegant dessert.
Ingredients
- 1 cup ricotta cheese
- ¾ cup granulated sugar
- 3 large eggs separated
- ½ cup all-purpose flour
- ½ cup unsweetened shredded coconut
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk
- Powdered sugar for dusting optional
Instructions
Prepare the Oven:
- Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
Mix Ricotta Base:
- In a bowl, combine ricotta, sugar, egg yolks, coconut milk, and vanilla. Mix until smooth.
Add Dry Ingredients:
- Gently fold in flour, shredded coconut, and salt until just combined.
Whip Egg Whites:
- In a separate bowl, beat egg whites until stiff peaks form. Fold carefully into the ricotta mixture to maintain fluffiness.
Bake:
- Pour batter into prepared pan. Bake for 35–40 minutes until golden and a toothpick comes out clean. Cool completely.
Serve:
- Dust with powdered sugar if desired before slicing.
Notes
- Make Ahead: Cake can be made a day in advance and stored in an airtight container.
- Serving Suggestions: Serve with fresh berries or a drizzle of coconut cream for added elegance.
- Storage: Store at room temperature for 1 day or in the refrigerator for up to 3 days.