Almond Coconut Cake (Raffaello cake)

Almond Coconut Cake (Raffaello cake)

Watch the video for this recipe:

This Almond and Coconut Cake is one of the best cakes I’ve made lately and it is inspired by the Raffaello truffles, which are a great combination of a smooth milk cream filling around almonds, coated with crispy wafer and shredded coconut. 

 

This delicate and elegant cake is made with an almond sponge cake, a white chocolate, Mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, white chocolate curls and shredded coconut. It has a great texture and an amazing flavor, not too sweet, not too dry, due to the amazing white chocolate frosting and coconut milk used to soak each layer of cake. The cake has a delicate almond and coconut flavor and is hard not to fall in love with it from the first bite. Try it out, I am sure it will be a crowd pleasure.


Related Posts:
Red Velvet Cake
Chocolate Rose Cake
Raspberry Vanilla Cake

 

 

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Ingredients
  • Makes about 12 servings
  • Almond Sponge Cake
  • 6 large eggs, room temperature
  • Pinch of salt
  • 1 cup (200g) sugar
  • 1 cup (100g) ground almonds
  • 1 cup (125g) all-purpose flour
  • 1 tsp (5g) almond extract
  • White Chocolate Coconut Frosting
  • 7 oz (200g) white chocolate
  • 3 tbsp (45g) canned coconut milk
  • 9 oz (250g) Mascarpone cheese, room temperature
  • 2 cups (500g) whipping cream, 35%fat, chilled
  • 1/4 cup (30g) powdered sugar
  • 1/2 cup (40g) unsweetened shredded coconut
  • 1 tsp (5g) coconut extract
  • Assembling and decorating
  • 1 cup (240g) canned coconut milk
  • unsweetened shredded coconut
  • Chopped almonds, optional
  • Raffaello truffles, optional
  • White chocolate curls, optional
Directions
  1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23 cm) pan with parchment paper.
  2. Prepare the almond sponge cake. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
  3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
  4. Gradually add ground almonds and flour and carefully incorporate into the batter.
  5. Pour the batter into the prepared pan.
  6. Bake for 40-45 minutes until lightly golden.
  7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
  8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
  9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
  10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
  11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
  12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
  13. Spread 1/3 cup (80g) coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last 1/3 cup (80g) of coconut milk.  Spread the remaining frosting on top and sides of the cake.
  14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
  15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
Almond Coconut Cake (Raffaello cake)-1
Almond Coconut Cake (Raffaello cake)-2
Nutrition facts 1 Serving ( 148g) - Calories:445, Fat:27.6g, Saturated Fat:16.0g, Unsaturated Fat:0.0g, Carbohydrates:42.0g, Sugar:30.6g, Fiber:2.1g, Protein:10.4g, Cholesterol:130mg, Calories from Fat 248, Sodium 91mg, Potassium 267mg, Vitamin A 8%, Vitamin C 2%, Calcium 13%, Iron 12%, Nutrition Grade D+, daily percent values are based on a 2000 calorie diet
On May 04, 2017 at 07:37 pm, Thayanny said...
Hello! I love this recipe! But here in my country I can't find mascarpone - I live in Brazil. Is there another ingredient that I can replace to? Thank you in advanced!
On May 22, 2017 at 06:12 am, Dav said...
I think that the shreaded coconut is desiccated coconut? Shredded is more like thin pieces...
On July 16, 2017 at 07:30 pm, Julia said...
Loved the cake! I would make half the frosting next time since I only used half. I added extra coconut and almonds into the leftover frosting and made candy. Delicious cake!
On August 01, 2017 at 07:00 am, Rihab said...
I have tried it twice so far and it is really delicious , ( I have just added 5g baking powder). Many thanks for this recipe .
On September 25, 2017 at 10:52 am, Anna said...
Can u use cream cheese instead of marscapone ?? And for ground almonds would almond flour work? Or is that too fine ? Please respond
Re:

Hi Anna.

 Yes,you can use cream cheese  and almond flour .

On October 21, 2017 at 08:13 am, Cynthia said...
are the almonds toasted first? and do you weigh 100g of almonds then grind and use or do you grind the almonds and then weigh thank you
Re:

Hi Cynthia.

I didn't toast the almonds . I first weighed  the almonds and then grinded them.

On November 07, 2017 at 04:41 pm, Donna said...
Hi, I know this probably sounds like I daft question, but why is it that this cake doesn't contain any butter? The sponge cakes that I generally make always contain butter or margarine, which is then creamed into sugar etc.. Many Thanks Donna.
Re:

Hi Donna.

It's not a daft guestion. I made  a classic sponge cake, this time.

On November 13, 2017 at 05:33 am, Ivana said...
Hi, is the whipping cream used in the White Chocolate Coconut Frosting sweetened or not?
Re:

Hi Ivana.

I use  whipping cream without sugar

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