If you’re a fan of light, airy desserts with a rich, creamy center and a golden coconut-kissed topping, then this Coconut Ricotta Cloud Cake is about to become your new favorite treat! The delicate sponge cake serves as the perfect base for a luscious ricotta layer, all finished with toasted coconut for that irresistible crunch.
It’s the kind of dessert that looks elegant yet is surprisingly simple to make. Perfect for special occasions or just because you deserve a slice of heaven! Keep reading for the full recipe, plus expert tips to make it even more delicious.
❤️ Why You’ll Love This Cake
✔ Light & Fluffy: A soft sponge cake meets a cloud-like ricotta layer.
✔ Rich Coconut Flavor: Every bite is infused with sweet, tropical goodness.
✔ Easy Yet Impressive: No complicated techniques—just simple, delicious magic.
✔ Make-Ahead Friendly: Chill before serving for the perfect texture.
🥥 What Does This Cake Taste Like?
This cake is a beautiful balance of flavors and textures. The sponge cake is soft and buttery, the ricotta filling is smooth and creamy, and the coconut topping adds just the right amount of sweetness and crunch. Each bite melts in your mouth, making it the ultimate comfort dessert!
🛒 Ingredients
For the Cake Base:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt
For the Ricotta Layer:
- 1 ½ cups ricotta cheese (15 oz.)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream, whipped to soft peaks
For the Coconut Topping:
- 1 cup shredded coconut (sweetened or unsweetened)
- ¼ cup sweetened condensed milk
🏆 Essential Tools
✔ 8-inch round cake pan
✔ Mixing bowls
✔ Electric mixer (or whisk)
✔ Spatula
✔ Parchment paper
✔ Broiler (for the golden coconut finish)
🔄 Ingredient Substitutions & Additions
- Want a richer cake? Substitute coconut milk for whole milk in the batter.
- No ricotta? Try mascarpone or cream cheese for a slightly different texture.
- Almond Lover? A few drops of almond extract add a nutty depth to the ricotta layer.
- Extra indulgence? Drizzle melted white chocolate over the toasted coconut topping!
🍰 How to Make Coconut Ricotta Cloud Cake
Step 1: Prepare the Cake Base
1️⃣ Preheat oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
2️⃣ In a bowl, cream together butter and sugar until light and fluffy.
3️⃣ Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4️⃣ In a separate bowl, whisk together flour, baking powder, and salt.
5️⃣ Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
6️⃣ Pour the batter into the prepared pan and smooth the top.
Step 2: Bake the Cake
7️⃣ Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8️⃣ Let the cake cool completely in the pan before adding the ricotta layer.
Step 3: Make the Ricotta Filling
9️⃣ 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.
Step 4: Add the Coconut Topping
1️⃣1️⃣ In a small bowl, mix shredded coconut with sweetened condensed milk until well coated.
1️⃣2️⃣ Evenly sprinkle the coconut mixture over the ricotta layer.
Step 5: Toast the Coconut Topping
1️⃣3️⃣ Place the cake under the broiler for 1-2 minutes, just until the coconut turns golden brown. Watch closely to prevent burning!
Step 6: Chill & Serve
1️⃣4️⃣ Refrigerate the cake for at least 2 hours before serving to let the ricotta layer set.
1️⃣5️⃣ Slice and enjoy this cloud-like coconut dream!
🍹 What to Serve With Coconut Ricotta Cloud Cake
- A cup of espresso or coconut latte ☕
- Fresh berries for a tart contrast 🍓
- A drizzle of honey or caramel sauce 🍯
- A dollop of whipped cream for extra indulgence
💡 Expert Tips for the Perfect Cake
✔ Don’t overmix the batter—gentle mixing keeps it light and fluffy.
✔ Chill before serving for the best texture—the ricotta needs time to set.
✔ Use fresh ricotta for the smoothest, creamiest filling.
✔ Toast the coconut carefully—it browns fast under the broiler!
🧊 How to Store
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze slices individually, wrapped in plastic wrap, for up to 2 months. Thaw overnight in the fridge before serving.
❓ FAQs
Can I make this cake ahead of time?
Yes! In fact, it tastes even better the next day once the flavors meld together.
What’s the best way to toast the coconut?
If you don’t have a broiler, toast it in a dry pan over medium heat, stirring often.
Can I use a different size cake pan?
You can use a 9-inch pan, but the cake will be slightly thinner. Reduce baking time by 2-3 minutes.
Is this cake very sweet?
Not overly! It has a natural sweetness from the ricotta and coconut, but you can adjust the sugar to taste.
🌟 Final Thoughts
This Coconut Ricotta Cloud Cake is a must-try for anyone who loves light, dreamy desserts! Whether for a special occasion or just an afternoon treat, its combination of fluffy cake, creamy ricotta, and toasted coconut makes it absolutely irresistible.
Try it, share your thoughts, and don’t forget to pin this recipe on Pinterest! 📌
📌 More Dreamy Desserts to Try:
- Italian Lemon Ricotta Cake 🍋
- Coconut Cream Pie Bars 🥥
- Fluffy Vanilla Bean Cheesecake 🍰
Have you made this cake? Drop a comment below or tag me in your photos—I’d love to see your creations! 💕
