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Coconut Raffaello Cake

Author The Cupcake Chronicles

Ingredients

For the almond cake

  • 1 1/2 cups flour
  • 3/4 cups almond flour
  • 2 tsp baking powder
  • 3/4 cup unsalted butter room temp
  • 1 1/2 cup granulated sugar
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • 3/4 cup whole milk

for the whipped white chocolate ganache

  • 1 cup heavy cream
  • 1 cup white chocolate chips

for the coconut simple syrup

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tsp coconut extract

For the coconut buttercream

  • 3 sticks unsalted butter room temp
  • 3 cups powdered sugar
  • 1 tbsp coconnut extract
  • 3-4 tbsp milk

For garnish

  • Raffaello chocolates
  • Toasted shredded coconut
  • Sliced almonds

Instructions

For the almond cake

  • Preheat oven to 350F. Line 3 6 in pans with parchment paper and spray with cooking spray.
  • In a stand mixer fitted with the paddle attachment cream together the butter and sugar until fluffy. 2-3 minutes. Reduce speed and add in eggs one at a time scraping the bowl after each addition.
  • Add in vanilla and almond extracts
  • In a separate bowl, mix together flour, almond flour and baking powder.
  • Alternate adding flour mixture and milk to the butter mixture. Flour, milk, flour, milk.
  • Mix until fully incorporated.
  • Divide batter between the 3 pans and bake for 35 minutes or until a toothpick inserted comes out clean.

For the whipped ganache

  • Heat the heavy cream in the microwave or on the stove until boiling. Add in white chocolate and cover with foil for 5 minutes.
  • After 5 minutes, remove foil and stir to combine cream and chocolate.
  • Put ganache in the fridge to get really cold and thick. The thicker you allow the ganache to get, the thicker your whipped ganache will be. We chilled ours overnight.
  • Once chilled and thick, place in a stand mixer with whisk attachment and beat until it gets thick like whipped cream.

for the coconut syrup

  • In a small saucepan, heat all syrup ingredients until it reaches a simmer. Continue to cook for 1-2 minutes.
  • Remove from heat and allow to cool.

For the buttercream

  • Beat butter until light and fluffy. Add in coconut extract.
  • Slowly add in powdered sugar and continue to beat.
  • Add in milk 1 tablespoon at a time to reach desired consistency.

Assembly

  • Once cake is cool and leveled, brush some of the coconut syrup on top of each layer of cake. Place coconut buttercream in a piping bag fitted with a large round tip and pipe a layer of icing around the outside of the cake to create a dam.
  • Spoon some of the ganache in the center and smooth out. Place another layer on top and repeat the same process.
  • After the top layer is added, using remaining buttercream to frost the outside of the cake.
  • If desired, cover the outside of the cake with sliced almonds and toasted coconut by using your hand to press the coconut/almonds to the side.
  • Top with Raffaello's if desired.

Notes

To toast coconut, simply place coconut in a single layer on a parchment lined baking sheet. Place in the oven at 350 degrees for about 5 minutes. Check on it frequently and mix it around as it burns quickly.