

Coconut Ricotta Cloud Cake
A light and airy dessert featuring a rich ricotta center and a toasted coconut topping, perfect for special occasions or just because.
Ingredients
Method
Preparation of Cake Base
- Preheat oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
- In a bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
Baking the Cake
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before adding the ricotta layer.
Making the Ricotta Filling
- In a bowl, combine ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until light and airy.
- Spread the ricotta mixture evenly over the cooled cake base.
Adding the Coconut Topping
- In a small bowl, mix shredded coconut with sweetened condensed milk until well coated.
- Evenly sprinkle the coconut mixture over the ricotta layer.
Toasting the Coconut Topping
- Place the cake under the broiler for 1-2 minutes, just until the coconut turns golden brown. Watch closely to prevent burning!
Chilling & Serving
- Refrigerate the cake for at least 2 hours before serving to let the ricotta layer set.
- Slice and enjoy this cloud-like coconut dream!
Nutrition
Notes
Don’t overmix the batter to keep it light and fluffy. Toast coconut carefully to avoid burning. Store in an airtight container for up to 4 days, or freeze slices for up to 2 months.