Raffaello Coconut Cake (video)
If you love the almond and coconut flavors of the famous Raffaello candy truffles, you’ll love this elegant coconut cake! I’ve previously made a Ferrero Rocher Cake that was a huge hit and now, I’m sharing a version of its cousin truffle – the white chocolate coconut Raffaello cake! This incredible cake is packed with loads of coconut flavor, white chocolate and the texture – very light, tender and melt-in-your-mouth delicious!
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Raffaello Coconut Cake
This elegant cake is packed with so much incredible flavor! The tender and moist cake layers are made with almond flour and coconut cream, to add coconut flavor and a hint of almond into every bite. These delicate layers are then frosted with a fluffy coconut cream buttercream frosting. I add just the fatty solids of coconut cream directly into the buttercream for maximum flavor.
And for the filling, more coconut! I combined shredded coconut with sweetened condensed milk to create an unforgettable center filling. And for the finishing touches, actual Raffaello truffles to finish off this coconut Raffaello cake! I love everything about this sweet coconut creation and I know you will, too!
Enjoyed this Raffaello cake recipe? Check out some of my other cake recipes you’re sure to enjoy!
- White Chocolate Coconut Cheesecake – inspired by Raffaello chocolate truffles! Rich and creamy coconut cheesecake with coconut whipped cream!
- Coconut Cupcakes – delicate coconut cupcakes with coconut buttercream!
- Ferrero Rocher Cheesecake – this uber-rich and decadent cheesecake is a must-try!
- Coconut Italian Wedding Cake – one of my personal favorites! So light and fluffy!
- Coconut Kahlua Cake – coconut and coffee come together for one incredible cake!
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Raffaello Coconut Cake (video)
For Cake Layers:
- 4 large eggs
- 3/4 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup semi-melted butter
- 1 cup coconut cream, full-fat coconut milk
- 1 cup all-purpose flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For Butter Cream:
- 4 ounces cream cheese, softened at room temperature
- 1/2 cup butter, softened at room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons coconut cream
- 3 cups confectioner’s sugar
- 1 cup unsweetened shredded coconut
- 1/3 cup sweetened condensed milk
- Toasted coconut, Raffaello candy
- Preheat oven to 350F and line 2, 8-inch cake pans with parchment paper; set aside.
- Place eggs, sugar and vanilla into a mixer bowl. Whisk on high speed until eggs are light and fluffy, almost white in color. Gently fold in the melted butter.
- In a separate bowl, combine all the dry ingredients: flours, baking powder and salt. Sift the flour into the batter in small batches using a fine mesh sifter, alternating with coconut cream until all ingredients are folded in. Fold in very gently to keep the eggs fluffy.
- Divide batter evenly between the two prepared pans and bake in preheated oven until tops are set, about 30 minutes. Remove from oven and onto cooling racks to cool completely.
- To prepare the frosting: whisk the softened cream cheese and butter until light and fluffy. Add the vanilla extract and coconut cream; whisk. Gradually in the confectioner’s sugar, scraping down the sides of your mixer bowl often.
- For the filling, simply combine the shredded coconut with sweetened condensed milk until well combined.
- To assemble the cake, spread the first layer with butter cream, followed by the coconut filling. Top with second layer and coat entire cake with more butter cream. For garnish, sprinkle top with toasted coconut and/or Raffaello candy pieces. Refrigerate cake for a few hours before serving.
- Toasting coconut: preheat oven to 350F. Spread coconut pieces onto baking sheet and bake until coconut reaches desired color. The coconut will toast very quickly; watch carefully!
made this cake yesterday for my grandmother’s birthday, everybody loved it! …making it right now again for family gathering.
That’s wonderful! I’m so glad everyone liked it! 🙂
Made this as a whole cake and cupcakes as well and everybody loved it! My friends even asked for more!
I have questions though about the almond flour, since it’s quite difficult to find it, can we replace the almond flour with all purpose flour instead? If we can, how much should we use? Thanks tatyana for this recipe!!
I usually buy ground almonds or whole almonds and ground them myself in a food processor.. just a tip 🙂 i am going to try this next week but i don’t really like frosting as I hate the sugar crunching in my teeth.. so i thought I’d cover it with white chocolate and coconut ganache 🙂 if you have a recipe maybe I can compare it as I would like to stiff it up a bit to decorate 🙂
Delicious decadent cake. Recipe turned out perfect. Thank you for an awesome recipe. Will try your champagne strawberry cake next.
Hi, this looks delicious! Do you gave any advice on how to alter the recipe to make smaller individual cakes? Thanks so much 🙂
I don’t think you would need to alter the recipe ingredients to make individual cakes. I would just bake the cake as one large sheet, then use a round cutter to cut out circles for each cake 🙂
This cake is so delicious. The sponge base was so moist and delicious! And the cream has just the perfect amount of coconut flavor. I did add a teaspoon of almond extract to the buttercream and it made it even better. My kids already requested this cake for there birthdays! Absolutely delicious!
I’m so glad you enjoyed the cake! Love the idea of using almond extract, will have to try that 🙂
can i make it into chocolate version? how much cocoa powder i must add?
Yes! That would taste great! You can add 1/3 cup of cocoa powder to the flour
no need to replace the flour with cocoa powder?
No, no need to adjust the flour when adding cocoa powder 🙂
what do u mean by semi melted butter?
It needs to be very soft, almost melted. Just let it stand at room temperature for a few hours, or place it into the microwave
Just wondering if this cake can be frozen? Would love to make it today and freeze if possible for next weekend.
Hi! I think it should freeze nicely! I personally haven’t tried freezing this particular cake but usually, they freeze well. I would take it out of the freezer the night before and let it thaw in the fridge. Take it out of the fridge at least an hour before serving to allow the frosting to soften. Enjoy! 🙂
Absolutely love this recipe! Made it for a birthday and it was a huge hit!
Awesome!! 🙂 I’m so glad to hear that everyone enjoyed it!
Too good 😃