Description
This Coconut Ricotta Cloud Cake is a light and airy dessert featuring creamy ricotta cheese blended with shredded coconut and a subtle hint of rum or vanilla extract. Baked to a delicate golden brown, it offers a tender, fluffy texture with a naturally sweet flavor, perfect for those seeking a gluten-free indulgence.
Ingredients
Scale
Main 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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan or cake pan with parchment paper to ensure the cake releases easily after baking.
- 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, setting the base for a tender cake.
- Add Eggs and Flavor: Add the eggs one at a time, gently mixing after each addition to maintain the light texture. Stir in the rum or vanilla extract to infuse a delicate flavor.
- Sift and Fold Dry Ingredients: Sift together the tapioca starch (or cornstarch), baking powder, and salt to ensure even distribution. Gradually fold these dry ingredients into the ricotta mixture, taking care not to overmix to preserve airiness.
- Add Coconut: Fold in the unsweetened shredded coconut evenly throughout the batter for added texture and sweetness.
- Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a spatula to ensure an even rise.
- Bake the Cake: Bake in the preheated oven for 40–45 minutes, until the cake is set and lightly golden on top. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Allow the cake to cool completely before removing it from the pan. Serve chilled or at room temperature for the best texture and flavor.
Notes
- Ensure ricotta cheese is well drained to avoid excess moisture causing a soggy cake.
- You may substitute rum extract with vanilla extract if preferred.
- The cake can be served chilled for a refreshing dessert or at room temperature for a softer texture.
- This cake is naturally gluten-free when using tapioca starch; ensure cornstarch is gluten-free if substituted.
- Store leftovers covered in the refrigerator for up to 3 days.
