Almond Coconut Raffaello Cake (Print Version)
Tender almond coconut cake with mascarpone and white chocolate, topped with coconut and whole almonds.
# Ingredients:
→ Cake Batter
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1/2 cup unsalted butter, softened
04 -
1/2 cup vegetable oil
05 -
4 large eggs
06 -
1 cup coconut milk
07 -
1 cup shredded coconut, unsweetened
08 -
1 cup finely ground almonds
09 -
2 teaspoons baking powder
10 -
1 teaspoon vanilla extract
11 -
1/4 teaspoon salt
→ Cream Filling and Frosting
12 -
2 cups cold heavy whipping cream
13 -
8 ounces mascarpone cheese
14 -
1/2 cup powdered sugar
15 -
1 teaspoon vanilla extract
16 -
1/2 cup white chocolate, melted and cooled
→ Decoration
17 -
Shredded coconut
18 -
Whole almonds or sliced almond flakes
19 -
Raffaello-style coconut truffles (optional)
# Steps:
01 -
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and line two 8-inch round cake pans with parchment paper.
02 -
In a large bowl, beat softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in coconut milk and vanilla extract until combined.
03 -
In a separate bowl, whisk together all-purpose flour, ground almonds, baking powder, salt, and shredded coconut until evenly combined.
04 -
Gradually fold the dry ingredients into the wet mixture, mixing gently until the batter is smooth and homogeneous.
05 -
Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on a wire rack.
06 -
Whip the cold heavy cream until soft peaks form. In a separate bowl, blend mascarpone cheese, powdered sugar, vanilla extract, and melted white chocolate until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
07 -
Place one cake layer onto a serving plate. Spread half of the cream mixture evenly over the layer. Top with the second cake layer and cover the top and sides of the cake with the remaining cream frosting.
08 -
Garnish the cake with a generous layer of shredded coconut, arranging whole almonds or almond flakes decoratively on top. Optionally, finish with Raffaello-style coconut truffles. Chill the cake for at least 1 hour before slicing and serving.
# Notes:
01 -
For cleaner slices, chill the assembled cake thoroughly to allow the cream to set. Use a hot, sharp knife to cut even portions.