Go Back
–+ servings

Raffaello Cake | Almond Coconut Cake

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Waiting time 2 hrs
Total Time 2 hrs 55 mins
Course Dessert
Cuisine American, Italian
Servings 15 people

Ingredients
  

Almond Sponge Cake

  • 6 nos Egg large, room temperature
  • Salt, a pinch
  • 1 cup Granulated sugar
  • 1 cup Ground almonds
  • 1 cup All purpose four / Maida
  • 1 tsp Almond essence (1 - 1.5 tsp)

White Chocolate Frosting

  • 200 gm White Chocolate
  • 3 tbsp Canned coconut milk
  • 250 gm Cream cheese/Mascarpone cheese room temperature
  • 2 cup Whipping cream chilled
  • 6 tbsp Powdered sugar as per taste
  • ½ cup Desiccated coconut
  • 1 tsp Coconut essence/Vanilla essence

For Assembling

  • 1 cup Canned coconut milk
  • Desiccated coconut
  • Roasted and sliced almonds optional
  • Raffaello chocolates optional

Instructions
 

  • Preheat oven to 340F (170°C). Grease and line bottom and sides of a 9 inch pan with parchment paper. (use tall parchment paper as shown for the sides so that the cake has space to rise.)
  • Separate egg whites from yolks. Add a pinch of salt to egg whites and mix until foamy.(** CHECK NOTE). Gradually add granulated sugar and continue whipping until stiff peaks form.( It may take approx. 10 - 12 mins.) Mix the egg yolks with almond essence.
  • Fold the yolks into the whites using the cut and fold method.
  • Add ground almonds and all purpose flour. Transfer the batter into the prepared pan and bake 40 - 45 mins until lightly golden brown on top.
  • In the meantime, place a heat proof bowl on a pot of simmering water, and melt white chocolate along with 3 Tbsp canned coconut milk.
  • When the cake is done, let it cool in the pan for 15 mins , then take off the parchment paper and let cool completely.
  • Whip up the whipping cream along with sugar using an electric better. Beat cream cheese followed by the melted and cooled white chocolate until fluffy.
  • Fold in the whipped cream in batches along with coconut extract or vanilla essence. Refrigerate while cake cools.
  • Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
  • Spread 6 Tbsp canned coconut milk onto the sponge followed by little less than 1/3 of the whipped frosting using a piping bag or spatula.
  • Repeat with the other layers and spread the remaining frosting on the top and sides of the cake. It doesn't have to be perfectly frosted since we will be covering it with desiccated coconut.
  • Sprinkle desiccated coconut on the top and sides of the cake and refrigerate until set and ready to serve.
  • Decorate with roasted and sliced almonds and Raffaello chocolates. Slice and Enjoy!! This cake is a treat for all Raffaelllo/Coconut lovers like my husband :))

Notes

** Here are a few pointers for achieving stiff egg whites :
  • Make sure that the bowl and whisk that you use to whip the egg whites is super clean and grease-free. (To make that sure, you can wipe the bowl and the whisk, with some vinegar)
  • Turn on the mixer to medium speed and beat the egg whites until soft peaks form, add the sugar only very little at a time then beat on high until stiff peaks form. You've hit the stiff peak stage when you have glossy peaks that stand straight.
Keyword Almond coconut cake, christmas cake, coconut cake, raffaello cake, snow cake, white cake recipe, winter cake, winter holiday cake
Tried this recipe?Let us know how it was!