Almond Coconut Raffaello Cake

Almond Coconut Cake Raffaello Cake is pure comfort for any occasion whether you are hosting a celebration or just want a slice of something cozy with tea. Fluffy layers infused with coconut and almonds are sandwiched with creamy mascarpone and a whisper of white chocolate frosting. I have served this more times than I can count and it always disappears faster than any other cake on the table.

This cake came to the rescue for my sister’s birthday one year when I was short on time and pantry basics. Ever since the first bite the combination of coconut cream and almond has become our family’s birthday tradition.

Ingredients

• All purpose flour: creates a sturdy but soft crumb make sure it is fresh and avoid overpacking your cup
• Granulated sugar: gives even sweetness choose fine textured sugar for best dissolving
• Unsalted butter softened: brings richness use real butter for flavor
• Vegetable oil: keeps the cake extra moist pick a neutral oil such as canola
• Large eggs: bind and aerate the batter always cook with room temperature eggs for a fluffier result
• Coconut milk: adds moisture and coconut essence shake the can well before measuring
• Shredded coconut unsweetened: provides chewy texture and coconut flavor look for unsweetened fine shreds in the baking aisle
• Ground almonds: keep the interior tender and add subtle nuttiness buy blanched almond flour with no skins for a pristine white look
• Baking powder: gives lift check that yours is not expired for max rise
• Vanilla extract: enhances all other flavors use pure extract for best taste
• Salt: balances the sweetness a fine sea salt works well here
• Heavy whipping cream cold: forms the fluffiest texture when cold buy the highest fat percentage for stable peaks
• Mascarpone cheese: adds a luxurious smoothness pick authentic Italian mascarpone if possible
• Powdered sugar: sweetens the cream sift to prevent lumps
• White chocolate melted and cooled: adds creaminess to the frosting choose real white chocolate bars for melting
• For decorating: shredded coconut and whole almonds or almond flakes create texture and appeal use Raffaello style coconut truffles for a perfect finish

Instructions

Prepare the Pans and Oven:

Preheat your oven to 350°F and grease two 8 inch round cake pans with butter. Line the bottom of each with parchment paper so the layers release easily.

Cream the Fats and Sugar:

In a large bowl beat the softened butter oil and sugar with an electric mixer for about five minutes. The mixture should look pale and fluffy at this stage which ensures your cake is tender later.

Add Eggs One at a Time:

Crack in one egg then beat well so it fully disappears before adding the next. Repeat until all four eggs are combined which prevents curdling and gives the finest texture.

Incorporate Coconut Milk and Vanilla:

Pour in the coconut milk and vanilla. Beat again to fully mix. Your batter might look a little loose or silky now which is perfect.

Sift and Combine Dry Ingredients:

In another bowl whisk together the all purpose flour ground almonds baking powder salt and shredded coconut. Be sure to break up any almond flour lumps and mix everything evenly.

Mix Wet and Dry Ingredients:

Add the dry mixture to the wet mixture in several stages using a spatula to gently fold until just blended. Do not overmix or your cake will be tough.

Divide and Bake:

Divide the batter evenly between the prepared pans. Smooth with a spatula so layers bake up flat. Place in the oven and bake for about thirty to thirty five minutes. The cakes should be golden and a skewer inserted comes out clean.

Cool the Cakes:

Once baked let the cakes rest in the pans ten minutes then turn onto a wire rack and let cool completely. This helps avoid soggy bottoms and ensures clean slicing later.

Make the Cream Filling and Frosting:

Whip the heavy cream in a cold bowl until soft peaks appear. In another bowl blend the mascarpone cheese powdered sugar and vanilla extract with the cooled white chocolate until smooth. Fold the whipped cream in gently for an airy frosting.

Assemble and Decorate:

Place one cake layer on your serving plate. Spread a generous layer of cream filling followed by the second cake. Cover the top and sides with the remaining cream and smooth out as desired. Sprinkle a snow of shredded coconut and scatter whole almonds or flakes over the top. Arrange coconut truffles if you wish for a bakery worthy touch.

Chill Before Serving:

Place the finished cake in the fridge for at least an hour so the flavors meld and the cream sets for perfect slices every time.

This cake brings me back to my childhood when my mom would layer coconut and almonds in everything from cookies to cake. There is something magical about how these flavors brighten any celebration and bring instant nostalgia.

Storage tips

Keep the cake chilled in an airtight container so the cream stays fresh and the almond flavor shines. Leftovers will last about four days in the fridge and the cream actually tastes even better on the second day as it infuses the layers.

Ingredient substitutions

If you do not have mascarpone try substituting full fat cream cheese for a similar tang and texture. Canned full fat coconut milk matters so do not swap with lite for best moisture. Almond meal works in place of ground almonds but make sure it is finely ground for a perfectly soft crumb.

Serving suggestions

This cake fits right in at showers birthdays or Easter brunch alongside fresh berries or sparkling wine. For a more casual feel slice and serve with coffee or as an elegant afternoon pick me up.

Cultural and historical context

Raffaello cake is inspired by the beloved Ferrero truffles that are a staple in Europe especially during the holidays. The classic combination of coconut almonds and white chocolate is found in many festive treats across Italian and French households and now it is baked into this stunning cake.

Seasonal Adaptations

Switch to toasted coconut for a wintry version. Fold in diced strawberries between layers in spring. Add a splash of almond extract to boost nutty flavors.

Success Stories

This recipe is a favorite for both casual family Fridays and my fancier dinner parties. My neighbor once asked for the recipe after just one forkful and now she bakes it for every book club meetup. I also made mini versions as cupcake towers for a baby shower and they disappeared even faster than the big cake.

Freezer Meal Conversion

You can bake the layers in advance wrap tightly and freeze up to one month. Thaw completely before assembling and you will still get that fresh tender crumb. The finished frosted cake can be frozen as well but decorate with coconut and truffles just before serving for best appearance.

Each bite of this cake is a little celebration on its own. Enjoy sharing it with those you love most!

Recipe FAQs

→ How do I achieve a moist, tender crumb?

Using coconut milk, oil, and softened butter ensures the cake is moist and tender with a delicate crumb.

→ Can I substitute mascarpone in the cream?

Yes, you can use cream cheese for a slightly tangier taste, but mascarpone gives a richer texture.

→ How should I decorate the cake?

Top with shredded coconut, whole almonds, flaked almonds, and optional coconut truffles for beautiful presentation.

→ How do I store leftovers?

Keep the cake refrigerated in an airtight container for up to 3 days to maintain freshness and cream structure.

→ What is the best way to frost the cake?

Spread the mascarpone cream generously between cake layers, over the top, and along the sides for even coverage.

→ Can I bake the cake in advance?

Yes, bake and cool the cake layers ahead, wrap tightly, and assemble with cream and toppings on serving day.