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

 

 

Prep time clock
Cook time clock
Total time clock
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 February 13, 2017 at 04:07 pm, Pat said...
This cake looks amazing! I hope to make it~soon!!
On February 27, 2017 at 08:01 am, Tanya said...
This cake is insane :) i made it twice, once half a portion to taste, and the second time the full thing with the decorations. I brought it to work and no one wanted to believe its home made The one downside - with all these ingredients, its a bit on the pricey side, but i think totally worth the affect - looks completely store bought.
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 October 30, 2017 at 06:03 am, Julia said...
Thanks for the recipe! Looks great! When you pour the coconut milk over the different layers of the cake does that not make the sponge cake soggy?
Re:

Hello Julia.

No, it doesn't, there is  not enough coconut milk to do that.

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

On November 23, 2017 at 03:57 am, Sonia said...
Hi! I wonna to try this superbe cake. I have a question. The canned coconut that you using over the cake before you putting the frosting It can be sostituited with other ingredient? thanks from italy
Re:

Hi Sonia.

Yes, the canned coconut can be substituted with sugar syrup.

On November 30, 2017 at 09:39 pm, Kat said...
What is the name of the song playing? It's beautiful.
Re:

Hello Kat.

https://www.audionetwork.com/browse/m/track/life-like-this_134457

https://www.audionetwork.com/browse/m/track/sun-will-rise_134453

You can find information about background songs in the video description.

On December 11, 2017 at 02:32 am, Midco said...
Can you share ingredients for 10” cake?
Re:

Hi Midco.

You can use the same quantities for the 10 inch pan.

On December 12, 2017 at 07:51 am, Genevieve said...
Hi, I will be making this Sunday for a Potluck at work Monday. Im assuming its best if I keep it in the bridge until Monday? Advice?
Re:

Hi Genevieve.

It is ok to keep it in the fridge until Monday.

On December 13, 2017 at 10:18 am, Kate said...
Hello, is it possible to make this cake in a bundt tin and just frost the top, not the centre? Would I have to adjust the baking time? Thanks!
Re:

Hello Kate.

You don't have to reduce the baking time.

On December 24, 2017 at 10:04 am, Donna L said...
Hi, Can I make the cake and freeze it for a day or 2 before assembling? I'm have guests late in the week and want to make the cake on Sunday. Thanks, Donna L
Re:

Hi Donna.

You can refrigerate the cake for 2 days, no need to freeze it.

On December 26, 2017 at 05:22 pm, Mrs Usman said...
Hi Can I add vegetable oil ? If yes then how much please ? Is there any chance I could use cream of coconut or better milk in recipe . Any one of them and if yes then how much ? Thanks
Re:

in this sponge cake is no necessary to add oil . but if you really want you can add about 2 tbsp in the yolks.. before adding to whipped whites - I have also used coconut milk in the recipe.. so just use the amounts mentioned in the recipe :) Hope you will give it a try and Happy New Year 

Re:

in this sponge cake is no necessary to add oil . but if you really want you can add about 2 tbsp in the yolks.. before adding to whipped whites - I have also used coconut milk in the recipe.. so just use the amounts mentioned in the recipe :) Hope you will give it a try and Happy New Year 

On January 03, 2018 at 04:21 pm, Sherry said...
Hi, I plan to try this cake soon, can you please suggest which whipping cream should i buy, I mean the brand . I am quite new to baking and have never used whipping cream before in any of my cakes before.
Re:

Hi Sherry.

The brand of  whipping cream that i use maybe is not available  in every country, i use natural whipping cream.

On January 28, 2018 at 12:24 pm, Alicia said...
Hi Please tell me if I can substitute the 100 gr of ground almonds in the sponge cake with 100 gr unsweetened shredded coconut. Thank you.
Re:

Hi Alicia.

You can substitute without any problems.

On February 04, 2018 at 08:59 pm, Lina said...
I made the cake for my son’s birthday yesterday and it is too good. I would like to thank you Ella for the great cake and recipe. So greatful
On March 08, 2018 at 10:51 pm, Ellen Manalo said...
Hi Ella! I am planning to bake this cake and I already bought coconut cream i didn't know that there's a difference between coconut milk and cream. Can i use coconut cream in this recipe instead of coconut milk? Thanks!
On March 09, 2018 at 04:02 pm, Ellen Manalo said...
Hi Ella. Can I use coconut cream instead of coconut milk?
Re:

Hello Ellen. 

Yes, you can.

On March 19, 2018 at 06:34 am, Archana said...
are you using lorann essense?
Re:

Hi Archana.

I use coconut extract from Flavororganics.

On March 21, 2018 at 09:08 am, Jan Avedisian said...
Is the coconut milk sweetened?
Re:

Hello Jan.

No, unsweetened.

On May 09, 2018 at 12:18 am, Helena said...
Hi. I want to try this recipe looks delicious. The coconut milk is unsweetened? Thank you for sharing
Re:

Hi Helena.

Yes, it is unsweetened.

On May 14, 2018 at 09:56 am, Brad said...
Hi and thank you for sharing this Wonderful cake. I made it today for my partners sisters 32nd Birthday and everyone loved it. Given I’m an Australian living in Vietnam and 90% of the guests were Vietnamese it was a extra surprise. Actually I made two because of the number of guests. The right amount of Almond and coconut essence made it perfect. I’ll be adding this little beauty to my favourites.
On May 20, 2018 at 08:09 am, Siv said...
Hi!! Is it ok to avoid the cheese in the frosting recipe?
Re:

Hu Siv.

It is not necessary.

On June 10, 2018 at 01:44 pm, Mariana said...
Hello, I made this cake for one of my fiend birthday and it was huge success :-). Everybody loved it, thank you
On June 16, 2018 at 08:37 am, Estera said...
Hello, thanks for the recipe! I have some questions before baking the cake: as I don't have a grinder, could store bought ground almonds be OK? Thanks in advance!
Re:

Hello Estera.

Sure, it's ok.

On June 28, 2018 at 02:51 am, Sheena said...
Thank you for ths awesome recipe. I made it for my friends birthday and it was hailed the best cake my friend has ever eaten.
On September 19, 2018 at 03:03 am, kemala said...
hi how much cocoa powder i must add to makr chocolate version? please help thanks
Re:

Hi Kemala.

Replace about 1/4 cup flour with cacao powder.

On September 19, 2018 at 12:39 pm, aya said...
how much cocoa powder to make this into chocolate version? please help thanks
Re:

replace 1/4 cup flour with 1/4 cup cocoa powder.. might work well 

On October 28, 2018 at 03:28 pm, Janaé said...
Hi, I’m using this recipe for my F & N practical for school but I only have 2 hours and I have to make two other meals. I was wondering if I can just make a normal cake instead of a sponge cake ?
Re:

yes.. use your favorite  recipe for cake layers instead... should be just fine 

On October 30, 2018 at 07:07 pm, Andrew said...
Hi there. Instead of cutting the cake into 3 pieces, is it alright if split the batter into 3 batches, bake it then join it together?
Re:

Hello Andrew.

Sure, it is ok to do that.

On November 12, 2018 at 12:26 pm, heba said...
Hi, First, this cake looks so elegant and delicious! I am planning to do this cake but can is there anything I can substitute the almond and coconut extract with since they both contain alcohol? Thank you!!
Re:

Hello Heba.

You can use vanilla or almond essence. For the essence use just few drops.

On November 19, 2018 at 11:37 am, hebah said...
Hi, can you split the cake batter into 3 8inch cake pans? By the way, great cake!! You outdid yourself. Keep going. Merci!
Re:

Hello Hebah.

Yes, it can be split into 3, iven if you use a 8 inch pan.

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