Coconut Raffaello Cake
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.
Servings: 12 people
Calories: 887kcal
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
Notes
Raffaello 15 pieces: 628 Calories.
Nutrition
Serving: 224g | Calories: 887kcal | Carbohydrates: 105.55g | Protein: 5.62g | Fat: 43.7g | Saturated Fat: 26.575g | Polyunsaturated Fat: 3.525g | Monounsaturated Fat: 11.196g | Trans Fat: 0.957g | Cholesterol: 64mg | Sodium: 309mg | Potassium: 208mg | Fiber: 2.9g | Sugar: 84.34g | Vitamin A: 767IU | Vitamin C: 0.3mg | Calcium: 116mg | Iron: 2.16mg