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Coconut Raffaello Cake

Coconut Raffaello Cake
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Coconut Raffaello Cake is a moist and creamy tropical dessert infused with delicate coconut flavor, enhanced by white chocolate and almond undertones. Perfect for festive occasions or cozy indulgences, this elegant yet simple baked cake features lush coconut cream layers and a silky white chocolate frosting, topped with toasted coconut flakes and almonds.

Ingredients

Dry Ingredients

  • Flour – 2 cups (all-purpose)
  • Baking Powder – 2 tsp
  • Desiccated Coconut – 1 cup
  • Sugar – 1 cup

Wet Ingredients

  • Eggs – 4 large
  • Butter – 1/2 cup (melted)
  • White Chocolate – 150g (melted)
  • Coconut Milk or Cream – 1 cup
  • Vanilla Extract – 1 tsp

Add-Ins and Toppings

  • Almonds – 1/2 cup (finely chopped plus whole for decoration)
  • Toasted Coconut Flakes – 1/4 cup (for garnish)

Instructions

  1. Prepare the Batter: Whisk together the eggs and sugar until fluffy and pale. Separately, melt the butter and white chocolate, then combine them with coconut milk and vanilla extract. Gradually sift in the flour and baking powder, folding gently to retain air and keep the batter light.
  2. Fold in Coconut and Almonds: Gently incorporate the desiccated coconut and finely chopped almonds into the batter to add texture and tropical nutty flavors.
  3. Bake to Perfection: Pour the batter into a greased cake pan lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
  4. Prepare the Creamy Frosting: Whip together coconut cream and melted white chocolate until silky and spreadable, creating a luscious frosting for the cake.
  5. Assemble and Decorate: Slice the cooled cake horizontally to create layers. Spread the coconut frosting evenly between each layer, cover the entire cake with remaining frosting, then sprinkle the top with toasted coconut flakes and whole almonds for a beautiful finish.

Notes

  • Use fresh desiccated coconut for the best texture and flavor.
  • Fold ingredients gently to keep the cake airy and avoid a dense crumb.
  • Ensure eggs, butter, and coconut cream are at room temperature for smooth mixing.
  • Toast almonds lightly before adding to intensify their flavor.
  • Refrigerate the cake for a few hours to let flavors meld and frosting set beautifully.

Nutrition

Find it online: https://amandafood.com/coconut-raffaello-cake/