Description
Elegant, creamy, and packed with coconut-almond flavor, this Coconut Raffaello Cake brings the beloved truffle into a dreamy, layered dessert. It’s perfect for celebrations or whenever you want a little edible luxury.
Ingredients
6 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups unsweetened shredded coconut
1 cup almond flour
1 cup white chocolate chips or chopped white chocolate
1/2 cup heavy cream
1 1/2 cups mascarpone cheese
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup slivered almonds
Raffaello truffles
Instructions
1. Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment and lightly grease.
2. Beat the eggs and sugar on high for 7-8 minutes until thick and pale.
3. Sift in the flour, baking powder, and salt. Fold gently until combined.
4. Divide batter into pans and bake for 18–20 minutes or until a toothpick comes out clean. Cool on a rack.
5. Heat the heavy cream until just simmering, then add white chocolate. Let sit 1 minute and stir until smooth. Cool completely.
6. In a bowl, mix mascarpone, condensed milk, vanilla, and almond flour. Add cooled chocolate mixture and beat until fluffy.
7. Layer the cake: sponge, cream, shredded coconut. Repeat layers and frost the entire cake with remaining cream.
8. Cover cake with more shredded coconut and garnish with Raffaello truffles and slivered almonds.
9. Chill for at least 2 hours before slicing.
Notes
Use room temperature eggs for a fluffier sponge.
Chill the cake before slicing for clean layers.
Swap mascarpone with cream cheese if needed, but whip it smooth.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Cake
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 90mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Keywords: coconut, raffaello, almond, white chocolate