Indulge in the tropical delight of this Coconut Raffaello Cake! Each soft, moist sponge layer is frosted with creamy coconut buttercream, sprinkled with coconut flakes, and topped with luscious Raffaello chocolates. Perfect for birthdays and other special occasions.
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This delicious cake is inspired by one of my favorite chocolates, Raffaello. Raffaello is an Italian chocolate manufactured by Ferrero in 1990. It is made with moist layers of coconut-flavored cake frosted with white chocolate and coconut buttercream frosting, coated with coconut flakes, and topped with Raffaello to emulate the flavors of the Raffaello chocolates. This crowd-pleasing dessert is excellent for special occasions.
You may also enjoy these Ferrero Rocher Cake, Easy Terry's Chocolate Orange Cake and Raspberry and Almond Roll Cake.
Why This Recipe Works
- This coconut Raffaello cake is soft, moist, and flavorful, thanks to coconut cream, coconut flakes, white chocolate, and almond flavoring.
- This is a luscious dessert option that is great for special occasions.
- Serve the best coconut raffaello cake on spread with these Easy Coconut Cupcakes.
- Instead, you can make them as cupcakes or bake them in a square tin.
Coconut Raffaello Cake Ingredients
See the recipe card for full information on ingredients and quantities.
- Flour: Select all-purpose flour for this coconut raffaello cake recipe and sift it to remove lumps and dirt.
- Cornstarch: This can be swapped with cornflour.
- Baking powder: Ensure the baking powder has not expired before preparing the cakes.
- Unsalted butter: Select good-quality butter and ensure it is at room temperature before mixing to ensure the cake batter has the correct consistency.
- Vegetable oil: For this recipe, use vegetable oil or canola oil. The oil must be odorless.
- Eggs: Ensure the eggs are at room temperature to achieve the desired batter consistency.
- Canned coconut milk: Select a good brand of canned coconut milk for the best flavor.
Tips and Substitutions
- Measuring scale: Ensure you weigh all ingredients using a measuring scale to achieve the best results.
- Room temperature: The butter, oil, milk and eggs should be at room temperature to ensure the ingredients mix well.
- Dry ingredients: Sift the dry ingredients to ensure the cake batter is lump-free.
How to Make Coconut Raffaello Cake
- Preheat your oven to 160°C (320°F). Line two, 7" circular cake tins with parchment paper, lightly grease them, and set them aside.
- Mix all-purpose flour, cornstarch, baking powder, and salt in a large bowl until evenly combined. Set aside for now.
- In another bowl, whisk the unsalted butter for about a minute. Then, add granulated sugar and oil and whisk for 3-5 minutes until the mixture is fluffy.
- Add one egg to the mixture and whisk for two minutes until well mixed. Repeat with the remaining eggs, then add the coconut extract.
- Pour the coconut milk into the mixture and whisk for 1-2 minutes until everything is well combined.
- Mix in half the dry ingredients until combined, then repeat with the remaining dry ingredients. It’s okay if the batter has a few lumps.
- Pour the coconut cake batter into the prepared cake tins and bake for 30-35 minutes or until a skewer comes out clean.
- When the cakes are done, flip them upside down onto a cooling rack and let them cool completely before you start decorating.
Coconut Frosting
Add unsalted butter into a bowl and whisk for a minute. Add half of the icing sugar and whisk for 2 minutes. Then, add the remaining icing sugar and a pinch of salt, whisking for another 2 minutes. Slowly pour the white chocolate and coconut milk while mixing until everything's combined. Add a splash of almond extract and whisk for another 2-3 minutes. Alternatively, you can frost this cake with white chocolate ganache or white chocolate buttercream.
- Smooth one tablespoon of buttercream in the center of your cake board.
- Place the first cake layer on the board and spread a layer of coconut buttercream on top.
- Keep adding layers of cake and buttercream until your cake is fully assembled.
- Finally, frost the entire cake with the remaining coconut buttercream.
- Smooth the cake and pop it in the fridge for 30 minutes to set.
- Apply a second layer of coconut buttercream (optional), then sprinkle coconut flakes on top and around the sides of the cake.
- Grab a 4-star nozzle to pipe swirls around the rim as shown in image 15.
- Top each swirl with a Raffaello.
17. Serve this delicious, moist coconut raffaello cake for dessert.
Recipe FAQs
It is a spherical wafer filled with white chocolate and almonds covered with white chocolate and coconut flakes.
Place leftover coconut Raffaello cake in an airtight container or wrap tightly in foil. Refrigerate for up to two weeks. Let the cake come to room temperature on the countertop before serving.
More Delicious Cake Recipes
Coconut Raffaello Cake
Equipment
- 1 Hand held whisk
- 2 7" Cake tins
- Parchment paper
- Mixing bowls
Ingredients
- 280 g of all purpose flour sifted
- 30 g of cornstarch sifted
- 1 tablespoon baking powder sifted
- A pinch of salt sifted
- 113 g unsalted butter room temperature
- 66 ml vegetable oil
- 310 g granulated sugar
- 3 large eggs room temperature
- 2 teaspoon coconut extract
- 1 teaspoon almond extract
- 275 ml canned coconut milk
Raffaello Frosting
- 600 g unsalted butter room temperature
- 900 g icing sugar sifted
- A pinch of salt
- 300 g plain white chocolate melted
- ½ teaspoon of almond extract
- 6-5 tablespoon canned unsweetened coconut milk or coconut cream
- 5-6 cups of coconut flakes
Instructions
- Preheat the oven to 160 °C/320°F. Line two 7" circular cake tins with parchment paper, lightly grease and set aside for later.
- Grab a large bowl, add all-purpose flour, cornstarch, baking powder, and salt and mix until evenly combined. Set aside for later.
- Add unsalted butter to another bowl and whisk for 1 minute. Then, pour granulated sugar and oil into the bowl and whisk for 3-5 minutes or until fluffy.
- Next, add one egg and mix for two minutes or until the egg disappears. Repeat this step with the remaining eggs and add the coconut extract and almond extract.
- Pour the coconut milk into the mixture and whisk for 1-2 minutes or until combined.
- Then, mix half of the dry ingredients into the coconut mixture until just combined. Repeat this step with the remaining dry ingredients, mixing until just combined. The cake batter should still have some lumps in it.
- Pour the coconut cake batter into the prepared cake tins and bake for 30-35 minutes or until a skewer comes out clean.
- Once the cakes are done, gently place them upside down on a cooling rack and let them cool completely before decorating.
Raffaello Frosting
- Add unsalted butter to a bowl and whisk for one minute. Then, add half of the icing sugar and whisk for 2 minutes. Add the remaining icing sugar, salt and whisk for 2 minutes.
- Then, slowly pour the white chocolate and coconut milk into the buttercream while mixing slowly until combined. Add almond extract into the buttercream and whisk for another 2-3 minutes.
Assemble the Cake
- Add the frosting to a piping bag and set aside. Then, smooth 1 tablespoon of frosting in the center of the cake board. Add the first cake layer to the board and add a layer of frosting and smooth. Then, add the second cake layer on top.
- Finally, frost the entire cake with Raffaello buttercream and leave to set in the fridge for 30 minutes. Apply a second layer of frosting to the cake (optional) and add coconut flakes to the entire 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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