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Close-up of the fine desiccated coconut texture on a three-layer Coconut Raffaello Cake.
FL Recipes

Coconut Raffaello Cake: The Ultimate Almond and Coconut Layer Cake

A stunning three-layer Coconut Raffaello Cake featuring airy almond sponge, thick coconut cream frosting, and a snow-white desiccated coconut finish. Topped with whole truffles and blanched almonds for the ultimate luxury dessert experience.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Desserts
Cuisine: european, fusion
Calories: 645
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pale Almond Sponge
  • 3 cups cake flour 375g
  • 1 cup almond flour 96g, super-fine
  • 8 large egg whites 240ml, room temperature
  • 1 cup unsalted butter 226g, softened
  • 1.5 cups granulated sugar 300g
  • 1 cup coconut milk 240ml, full-fat
  • 2 tsp almond extract 10ml
  • 1 tbsp baking powder 15g
Coconut Cream Frosting
  • 16 oz mascarpone cheese 450g
  • 8 oz white chocolate 225g, melted and cooled
  • 2 cups heavy cream 480ml
  • 1/2 cup powdered sugar 60g
Toppings & Finish
  • 2 cups desiccated coconut 150g, fine shredded
  • 12 pieces Raffaello truffles Whole
  • 1/2 cup blanched almonds 75g, whole

Equipment

  • 3 8-inch round cake pans Straight-sided for a tall profile
  • 1 Stand Mixer With whisk attachment
  • 1 Offset Spatula For smooth frosting
  • 1 Cake stand Revolving stand for even coconut coating

Method
 

Bake the Sponge Layers
  1. Cream softened butter and sugar until pale and fluffy. Add coconut milk and almond extract.
  2. Whip egg whites to stiff peaks and fold gently into the batter with sifted dry ingredients.
  3. Divide into three 8-inch pans and bake at 350°F (175°C) for 25-30 minutes until edges are light golden.
Prepare Frosting and Assemble
  1. Beat mascarpone and melted white chocolate. Fold in whipped heavy cream until thick and smooth.
  2. Stack cake layers with thick frosting between each. Coat the exterior in frosting, then press desiccated coconut into the sides.
  3. Arrange Raffaello truffles and blanched almonds in a circle on top of the cake.

Nutrition

Calories: 645kcalProtein: 9gFat: 48gFiber: 4g

Notes

Use room temperature mascarpone to prevent lumps in your frosting.
Gently press the coconut flakes using parchment paper to ensure a dense, even coating.
Keyword Almond Sponge Cake,Coconut Frosting,Coconut Raffaello Cake

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