Print

Coconut Ricotta Cloud Cake: A Light & Delicious Recipe

Print Recipe

Light, moist, and flavorful Coconut Ricotta Cake with a creamy coconut frosting. A delightful treat perfect for any occasion!

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) container whole milk ricotta cheese, drained well
  • ½ cup (40g) unsweetened shredded coconut
  • ½ cup (120ml) coconut milk (full-fat recommended)
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ½ cup (120ml) coconut cream (thick part from a can of refrigerated coconut milk)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Toasted shredded coconut
  • Fresh berries (raspberries, blueberries, or strawberries)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the drained ricotta cheese and shredded coconut until evenly distributed.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. In a large bowl (or stand mixer), cream the softened butter until light and fluffy (3-5 minutes).
  11. Gradually add the sifted powdered sugar to the butter, beating on low speed until combined.
  12. Add the coconut cream, vanilla extract, and salt to the frosting and beat until smooth and creamy. Adjust consistency with milk/coconut milk or powdered sugar as needed.
  13. Once the cake is completely cool, frost it with the coconut cream frosting.
  14. Garnish with toasted shredded coconut and fresh berries.
  15. Chill the frosted cake in the refrigerator for at least 30 minutes before serving.
  16. Slice and serve. Store leftovers in an airtight container in the refrigerator.

Notes

  • For extra insurance against sticking, use baking spray with flour already in it.
  • Sifting the powdered sugar helps to prevent lumps in the frosting.
  • Full-fat coconut milk is recommended for the cake.
  • Use the thick part from a can of refrigerated coconut milk for the coconut cream.
  • The cake is best enjoyed within a few days of baking.

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