Raffaello Almond Coconut Cake
Prep time: 45 mins | Bake time: 30 mins | Serves: 10-12
- The Almond Sponge
- 6 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (130g) all-purpose flour
- ½ cup (50g) almond flour (finely ground almonds)
- 1 tsp almond extract
- 1 pinch salt
- The Coconut Cream Filling & Frosting
- 1 ½ cups (350ml) heavy whipping cream (chilled)
- 1 cup (250g) mascarpone cheese (or cream cheese)
- 7 oz (200g) white chocolate, melted and cooled
- ½ cup (45g) shredded coconut (unsweetened)
- ½ cup (50g) toasted almonds, finely chopped (for the "crunch" layer)
- Optional: 2–3 tbsp powdered sugar (the white chocolate usually provides enough sweetness)
- Topping & Garnish
- Raffaello Truffles (as seen in your photo)
- Extra shredded coconut for the sides
- Sliced almonds
Instructions
Step 1: Bake the Sponge
Preheat your oven to 340°F (170°C). Grease and line two 8-inch cake pans.
Beat the eggs, salt, and sugar for about 10–15 minutes until the mixture is thick, pale, and triples in volume. Stir in the almond extract.
Sift the flour and almond flour over the egg mixture. Gently fold with a spatula to keep the air in the batter.
Divide into pans and bake for 25–30 minutes. Let cool completely, then slice each cake in half horizontally to create 4 layers (or leave as 2 thick layers like your photo).
Step 2: Make the Filling
In a large bowl, beat the mascarpone until smooth. Pour in the cooled melted white chocolate and mix.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture.
Fold in the shredded coconut.
Step 3: Assembly
Layering: Place the first cake layer down. Spread a generous layer of cream. Sprinkle a layer of chopped almonds over the cream (this provides the interior texture seen in your image).
Stacking: Repeat until the final layer is on top.
Frosting: Cover the top and sides of the cake with the remaining cream.
Decorating: Press shredded coconut onto the sides of the cake. Place Raffaello truffles on top and sprinkle with more almonds.
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