This coconut Raffaello Malibu rum cake is a tropical coconut dream! Each almond sponge is infused with Malibu rum, decorated with creamy coconut buttercream, coconut flakes, and topped with Raffaello.
About This Recipe
This delicious cake was inspired by one of my favourite chocolates, Raffaello. Raffaello is an Italian chocolate manufactured by Ferrero in 1990. It is a spherical-shaped wafer filled with white chocolate and almonds covered with white chocolate and coconut flakes.
Malibu Rum Infused Cake
Malibu is a Caribbean rum with a natural coconut flavour and a sweet finish. I added this rum to each sponge to add a delicious coconut flavour.
How to Infuse a Sponge with Malibu Rum?
To make this cake you will need four almond sponges.
- Once the sponges are ready remove them from the oven.
- Poke several holes into each sponge while they are still hot and pour Malibu rum onto the sponge.
- Finally, leave the sponge to cool and dry in the tin.
NB: The longer you allow the cake to sit with the rum the stronger the flavour will be. I left my sponge to sit for 12 hours.
How to Make Coconut Buttercream
In order to make coconut buttercream, you will need unsalted butter, icing sugar, almond extract, a pinch of salt and coconut milk.
- Make sure the 350g unsalted butter is at room temperature and whisk (or use a paddle) for a couple of minutes or until smooth.
- Sieve 600g of icing sugar and add it to the unsalted butter, add a pinch of salt and whisk for 2-3 minutes.
- Then, slowly pour 200ml of coconut milk, 1-2 tsp of almond extract into the buttercream and whisk for another 2-3 minutes.
How to Decorate the Coconut Raffaello Malibu Rum Cake
- Add coconut buttercream to a piping bag and set aside. Then, smooth 1 tbsp of buttercream in the center of the cake board. Add the first cake layer to the board and add coconut buttercream. Repeat this step for every layer until the cake is fully assembled. Finally, frost the entire cake with coconut buttercream and leave to set in the fridge for 30 minutes.
- Apply a second layer of coconut buttercream to the cake and add coconut flakes to the top of the cake and the body of the cake.
- Finally, use a 4 star nozzle to create swirls around the rim of the cake (as shown) and add Raffaello on top of each swirl.
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Raffaello Malibu Rum Cake
Ingredients
- 350 g unsalted butter room temperature
- 600g icing sugar
- 200ml of coconut milk
- A pinch of salt
- 1-2 tsp of almond extract
- 2-3 cups coconut flakes
- 1-2 cups Malibu rum
- 10-15 Raffaello
- 4 layers of vanilla cake
Instructions
- Once vanilla cakes have finished baking, poke holes into them and pour rum onto the cakes. Let them cool before decorating.
- Add 350 g of unsalted butter to a bowl and whisk for 1 minute.
- Sieve 600g of icing sugar and add it to the unsalted butter, add a pinch of salt and whisk for 2-3 minutes. Then, slowly pour 200ml of coconut milk, 1-2 tsp of almond extract into the buttercream and whisk for another 2-3 minutes.
- Add coconut buttercream to a piping bag and set aside. Then, smooth 1 tbsp of buttercream in the center of the cake board. Add the first cake layer to the board and add coconut buttercream. Repeat this step for every layer until the cake is fully assembled. Finally, frost the entire cake with coconut buttercream and leave to set in the fridge for 30 minutes.
- Apply a second layer of coconut buttercream to the cake and add coconut flakes to the top of the cake and the body of the cake.
- Use a 4 star nozzle to create swirls around the rim of the cake (as shown) and add Raffaello on top of each swirl.
Video
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