This Almond and Coconut Cake – Raffaello Cake is a true culinary masterpiece inspired by the delightful Raffaello truffles. These truffles offer a delightful combination of creamy milk filling, encasing almonds, and enveloped in a crispy wafer and shredded coconut.
This delicate cake is composed of luscious almond sponge base cake layers generously filled with a blend of white chocolate, Mascarpone, and coconut that is adding an irresistible touch. The cake is decorated with Raffaello Truffles, chopped almonds, white chocolate curls, and shredded coconut making it a visual delight.
It has a great texture and a delicate almond and coconut flavor that I am sure will be a crowd pleaser.
How to make Almond Coconut Cake – Raffaello Cake
To prepare the almond sponge cake, separate the egg whites from the yolks. Mix the whites with salt until they become foamy. Gradually add sugar while continuing to whip until stiff peaks form. In a separate small bowl, combine the egg yolks with almond extract and fold them into the whipped whites. Gradually add ground almonds and flour, carefully incorporating them into the batter. Pour the batter into a 9 – inch (23cm) pan.
Bake the cake for 40-45 minutes at 340F (170C), or until it turns a light golden color. Allow it to cool completely on a rack.
While the cake is cooling, prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and melt them together over a pan of simmering water. In a large bowl, mix Mascarpone cheese until smooth. Add the melted chocolate and combine thoroughly. In another large bowl, whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract into the whipped cream. Gradually fold the whipped cream into the white chocolate mixture, then fold in the shredded coconut. Cover the frosting and refrigerate it until you are ready to use it.
How to assemble the cake
To assemble the cake, divide the sponge cake into three layers. Place one layer on a serving plate. Spread 1/3 cup (80g) of coconut milk evenly over the layer, followed by slightly less than one-third of the frosting. Repeat this process with the second layer of cake. Add the third layer and spread the remaining 1/3 cup (80g) of coconut milk over it. Finally, spread the remaining frosting on the top and sides of the cake. Sprinkle shredded coconut on the top and sides of the cake and refrigerate it until you are ready to serve.
For the finishing touch, decorate the cake with Raffaello truffles, white chocolate curls, and chopped almonds according to your preference.
Don’t hesitate to experience this crowd-pleaser for yourself. Give it a try, and prepare to be captivated by its undeniable allure. If you do, make sure to share the photos with me on Instagram. Enjoy!
Other coconut desserts you may like to try
Experience a harmonious blend of flavors with our Raspberry Coconut Mousse Cake. The cake consists of a coconut sponge cake at the bottom, with coconut, white chocolate, and almonds crunch, a coconut mousse with fresh raspberries inserted, and raspberry jelly on top. The combination of flavors and textures in this cake is absolutely delightful and makes such a refreshing dessert for summer.
Indulge in the heavenly delight of our Coconut Macarons. These delicate French confections feature a crispy outer shell that gives way to a soft and chewy center infused with the tropical essence of coconut. Each bite offers a perfect balance of sweetness and texture, making them a delightful treat for coconut lovers and macaron enthusiasts alike.
This Bounty Mousse Cake is one of the most delicious cakes I have ever made. If you like the coconut and chocolate combination you should give this recipe a try. This dessert is very delicate, and smooth with an intense coconut flavor, simply melting in your mouth. A brownie layer at the bottom is followed by a creamy coconut mousse that is topped with chocolate glaze.
Try our easy-to-make Raffaello Truffles. You need simple ingredients like cream, coconut and white chocolate and your favorite nuts like almonds or hazelnuts.
YOU MAY ALSO LIKE:
Red Velvet Cake
Chocolate Rose Cake
Raspberry Vanilla Cake
Coconut White Chocolate Crinkle Cookies
Chocolate Coconut Brownies
Pineapple Coconut Banana Smoothie
Banana and Coconut Bread
White Coconut Fudge
Coconut Mango Ice Cream
Chocolate Coconut Buche de Noel
Gingerbread Coconut Christmas Cake
Coconut Cream Tart
No-Bake Chocolate Biscuit Roll with Coconut Filling
Almond Coconut Cake (Raffaello cake)
Ingredients
Almond Sponge Cake
- 6 large eggs , room temperature
- Pinch of salt
- 1 cup (200g) sugar
- 1 cup (100g) ground almonds
- 1 cup (125g) all-purpose flour
- 1 tsp (5g) almond extract
White Chocolate Coconut Frosting
- 7 oz (200g) white chocolate
- 3 tbsp (45g) canned coconut milk
- 9 oz (250g) Mascarpone cheese , room temperature
- 2 cups (500g) whipping cream , 35%fat
- 1/4 cup (30g) powdered sugar
- 1/2 cup (40g) unsweetened shredded coconut
- 1 tsp (5g) coconut extract
Assembling and decorating
- 1 cup (240g) canned coconut milk
- unsweetened shredded coconut
- Chopped almonds , optional
- Raffaello truffles , optional
- White chocolate curls , optional
Instructions
- Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23 cm) pan with parchment paper.
Prepare the almond sponge cake.
- Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
- In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
- Gradually add ground almonds and flour and carefully incorporate into the batter.
- Pour the batter into the prepared pan.
- Bake for 40-45 minutes until lightly golden.
- Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
Meanwhile prepare the frosting.
- Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
- In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
- In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
- Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
Assemble the cake.
- Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
- Spread 1/3 cup (80g) coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last 1/3 cup (80g) of coconut milk. Spread the remaining frosting on top and sides of the cake.
- Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
- Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
This cake looks amazing! I hope to make it~soon!!
This cake is insane 🙂 i made it twice, once half a portion to taste, and the second time the full thing with the decorations.
I brought it to work and no one wanted to believe its home made
The one downside – with all these ingredients, its a bit on the pricey side, but i think totally worth the affect – looks completely store bought.
Hello!
I love this recipe! But here in my country I can’t find mascarpone – I live in Brazil. Is there another ingredient that I can replace to?
Thank you in advanced!
I think that the shreaded coconut is desiccated coconut? Shredded is more like thin pieces…
Loved the cake! I would make half the frosting next time since I only used half. I added extra coconut and almonds into the leftover frosting and made candy. Delicious cake!
I have tried it twice so far and it is really delicious , ( I have just added 5g baking powder).
Many thanks for this recipe .
Can u use cream cheese instead of marscapone ?? And for ground almonds would almond flour work? Or is that too fine ? Please respond
Hi Anna.
Yes,you can use cream cheese and almond flour .
are the almonds toasted first? and do you weigh 100g of almonds then grind and use or do you grind the almonds and then weigh thank you
Hi Cynthia.
I didn't toast the almonds . I first weighed the almonds and then grinded them.
Thanks for the recipe! Looks great! When you pour the coconut milk over the different layers of the cake does that not make the sponge cake soggy?
Hello Julia.
No, it doesn't, there is not enough coconut milk to do that.
Hi,
I know this probably sounds like I daft question, but why is it that this cake doesn’t contain any butter?
The sponge cakes that I generally make always contain butter or margarine, which is then creamed into sugar etc..
Many Thanks
Donna.
Hi Donna.
It's not a daft guestion. I made a classic sponge cake, this time.
Hi,
is the whipping cream used in the White Chocolate Coconut Frosting sweetened or not?
Hi Ivana.
I use whipping cream without sugar
Hi! I wonna to try this superbe cake. I have a question. The canned coconut that you using over the cake before you putting the frosting It can be sostituited with other ingredient? thanks from italy
Hi Sonia.
Yes, the canned coconut can be substituted with sugar syrup.
What is the name of the song playing? It’s beautiful.
Hello Kat.
https://www.audionetwork.com/browse/m/track/life-like-this_134457
https://www.audionetwork.com/browse/m/track/sun-will-rise_134453
You can find information about background songs in the video description.
Can you share ingredients for 10” cake?
Hi Midco.
You can use the same quantities for the 10 inch pan.
Hi, this cake looks amazing! I want to make this cake in a 6’ inch pan, do I have to divide the ingredients by 2? Thank you in advance!
Hi, I will be making this Sunday for a Potluck at work Monday. Im assuming its best if I keep it in the bridge until Monday?
Advice?
Hi Genevieve.
It is ok to keep it in the fridge until Monday.
Hello, is it possible to make this cake in a bundt tin and just frost the top, not the centre? Would I have to adjust the baking time? Thanks!
Hello Kate.
You don't have to reduce the baking time.
Hi,
Can I make the cake and freeze it for a day or 2 before assembling? I’m have guests late in the week and want to make the cake on Sunday.
Thanks, Donna L
Hi Donna.
You can refrigerate the cake for 2 days, no need to freeze it.
Hi
Can I add vegetable oil ? If yes then how much please ?
Is there any chance I could use cream of coconut or better milk in recipe . Any one of them and if yes then how much ?
Thanks
in this sponge cake is no necessary to add oil . but if you really want you can add about 2 tbsp in the yolks.. before adding to whipped whites – I have also used coconut milk in the recipe.. so just use the amounts mentioned in the recipe 🙂 Hope you will give it a try and Happy New Year
in this sponge cake is no necessary to add oil . but if you really want you can add about 2 tbsp in the yolks.. before adding to whipped whites – I have also used coconut milk in the recipe.. so just use the amounts mentioned in the recipe 🙂 Hope you will give it a try and Happy New Year
Hi, I plan to try this cake soon, can you please suggest which whipping cream should i buy, I mean the brand . I am quite new to baking and have never used whipping cream before in any of my cakes before.
Hi Sherry.
The brand of whipping cream that i use maybe is not available in every country, i use natural whipping cream.
Hi
Please tell me if I can substitute the 100 gr of ground almonds in the sponge cake with 100 gr unsweetened shredded coconut.
Thank you.
Hi Alicia.
You can substitute without any problems.
I made the cake for my son’s birthday yesterday and it is too good. I would like to thank you Ella for the great cake and recipe. So greatful
Hi Ella! I am planning to bake this cake and I already bought coconut cream i didn’t know that there’s a difference between coconut milk and cream. Can i use coconut cream in this recipe instead of coconut milk? Thanks!
Hi Ella. Can I use coconut cream instead of coconut milk?
Hello Ellen.
Yes, you can.
are you using lorann essense?
Hi Archana.
I use coconut extract from Flavororganics.
Is the coconut milk sweetened?
Hello Jan.
No, unsweetened.
Hi. I want to try this recipe looks delicious.
The coconut milk is unsweetened?
Thank you for sharing
Hi Helena.
Yes, it is unsweetened.
Hi and thank you for sharing this Wonderful cake. I made it today for my partners sisters 32nd Birthday and everyone loved it. Given I’m an Australian living in Vietnam and 90% of the guests were Vietnamese it was a extra surprise.
Actually I made two because of the number of guests. The right amount of Almond and coconut essence made it perfect. I’ll be adding this little beauty to my favourites.
Hi!! Is it ok to avoid the cheese in the frosting recipe?
Hu Siv.
It is not necessary.
Is it possible to freeze the cake, unassembled or even assembled? I will travel and will arrive on the day of my husband birthday, and I would like to have it done very quickly. Thank you.
Sure.. this cake freezes really well even after assembling.
Hello, I made this cake for one of my fiend birthday and it was huge success :-). Everybody loved it, thank you
Hello, thanks for the recipe! I have some questions before baking the cake: as I don’t have a grinder, could store bought ground almonds be OK? Thanks in advance!
Hello Estera.
Sure, it's ok.
Thank you for ths awesome recipe. I made it for my friends birthday and it was hailed the best cake my friend has ever eaten.
hi how much cocoa powder i must add to makr chocolate version?
please help thanks
Hi Kemala.
Replace about 1/4 cup flour with cacao powder.
how much cocoa powder to make this into chocolate version? please help thanks
replace 1/4 cup flour with 1/4 cup cocoa powder.. might work well
Hi, I’m using this recipe for my F & N practical for school but I only have 2 hours and I have to make two other meals. I was wondering if I can just make a normal cake instead of a sponge cake ?
yes.. use your favorite recipe for cake layers instead… should be just fine
Hi there. Instead of cutting the cake into 3 pieces, is it alright if split the batter into 3 batches, bake it then join it together?
Hello Andrew.
Sure, it is ok to do that.
Hi,
First, this cake looks so elegant and delicious! I am planning to do this cake but can is there anything I can substitute the almond and coconut extract with since they both contain alcohol?
Thank you!!
Hello Heba.
You can use vanilla or almond essence. For the essence use just few drops.
Hi, Can you substitute all-purpose flour for more almond flour (to make a keto version)? What amount of almond flour would it be?
Hi, can you split the cake batter into 3 8inch cake pans? By the way, great cake!! You outdid yourself. Keep going. Merci!
Hello Hebah.
Yes, it can be split into 3, iven if you use a 8 inch pan.
Hi, if I split the cake batter into 3, will it affect the baking time? Thank you.
Can you make cupcakes with this recipe? I want to make this for Christmas. This year we decided to make mini deserts. I can’t wait to eat this. Thank you so very much. Wishing you and yours a very Merry Christmas and a Fabulous New Year!
I made this cake for a Christmas Party with friends. Everyone enjoyed it very much and asked for the recipe! Thank you for putting up such an amazing cake recipe for everyone to try! Keep up the good work!!!
Hi, if I were to separate into 3 different pans, how long do I need to bake them for? Do I need baking powder? I’m not a fan of coconut actually but your cake looks too beautiful that I’ve to make one myself.
Hi ..what would be the size if the pan for half the recipe..
Can i reduce the amount of sugar? How much can i use for full recipe?
Pls relpy soon . Have to bake for my son’s bday
I made this for my dad’s birthday – it turned out amazing! One thing I might try next time I make it, is cutting Raffaello truffles and sprinkling in between the layers just to add a little crunch. Thank you so much for the recipe!
Hi…
Your coconut looks scrumptious! I plan on making some day soon!
I was wondering though, what were the songs playing in the background of this video?
Thank you in advance
Teresa
Hello Teresa.
You can find the information about the background music in the desription.
Hi there,
Cake looks sooo delicious 🙂 I’m planning to try eggless version of your cake for my husband’s birthday. Can i substitute eggs with yogurt ? If so can you please let me know the measurement ?
Thank you in advance
Hello, what adjustments would you make to this recipe if i were to use 2 8 inch pans instead? how would the timing and temperature change? the ingredients as well?
Do I need to alter the baking time or ingredients if I use two 8 inch x 2 in round pans instead? I can’t tell how high the pan is you’re using, is it 9×2 or 9×3?
Hello….Your cake is very delicious and great recipe and I like it so much my children also like it very much so thank you for your recipe. I baked many times and ???????????????????????????????? Wow
My whole family love this cake ??????Thank you again……..
Very delitious cake. It has been worthed to find almond extract. Next time I’m going to use coconut extract too. For me the best cake ever and I’m not a coconut fan not at all.
Hi, I just made the cake, and it’s really delicious, but tell me how you making the sponge cake that high, mine as nearly as high as yours, and I guess it dees change the whole combination of taste. Thank you ????
Hi!! The cake looks delicious.. but we are only two of us here so it’s quite large a cake.. can I cut the recipe to the third and bake it in a 6″ pan?. If so what should be the baking time.. thank you in advance l!!
I made two cakes and a double batch of frosting. I wanted to make a 6 layer cake, but it was too big for my cake carrier, so I made a 5 layer instead. This is a perfect recipe. The cake is scrumptious, fun to make, and looks beautiful. I made it for my best friend’s birthday and everyone loved it.
Thank you for the recipe!
I am so glad Amanda that you and your friends loved it 🙂 I am more than happy to hear that
I made this cake yesterday and brought into work to share with my co-workers. It was a huge hit! I’ll definitely be making it again, it perfect!
p.s. I added a dash of lemon juice to coconut milk before drizzling it onto the sponges, I felt it needed little bit of a zing…
re.: jacky, something must have gone wrong with your cake sponge because mine risen all the way to the top of the spring form, I could’ve cut into 4 layers if I wanted.
Limee, I am so glad you tried this cake and turned good for you too, one of our favorite as well..
This looks amazing. Can i bake this cake in 2 x 8 inch tins. If yes do I need to chang the baking time. Thanks for this recipe. M
Can the cake be used alone as an almond cake without all the additives and decorations
Made this cake today minus the white chocolate and added very little icing sugar in the icing since it was for my parents and I wanted it to be low in sugar. They fell in love with the cake.. Thanks so much for such an amazing recipe..
I am considering to make this cake. Don’t we need to add baking powder to this recipe?
Hi! Just wanted to let u know that I made the cake and it looks and tastes divine! Of course, if you love Rafaello 🙂
i am planning to make the cake and wanted to ask you that is the shredded coconut named as Desiccated Coconut?
Please let me know as i have shredded coconut and decigated too.
Hi. I want to do this cake for my birthday, but I can’t get the unsweetened shredded coconut. Where did you buy this ingredient?
What can I use instead of white chocolate?
Hi! can you split the cake batter into 2-3 6 inch cake pans? How about the oven temperature and bake time? Will it change? Thank you.
Hola, no tengo batidora de varillas para montar la crema. ¿Se podría hacer con una batidora normal, o de alguna otra forma? Es que siempre que la he intentado hacer, nunca me ha salido bien. ¿Algún consejo?
Muchas gracias, un saludo.
Hi! I am making the cake and I was wondering whether I have to let the melted chocolate cool before pouring it into the mascarpone cheese. Looking forward to eating it, it looks divine!
Hi what can I use instead of eggs in this recipe
Made this cake for my birthday. Came out amazing! I’ve always struggled making sponges but this was the most fluffiest and tasty sponge ever!
Will make this cake soon again
I followed this recipe and it was a huge hit for my family. The cake was really delicious and not too sweet. I highly recommend this recipe if you enjoy coconut.
Can I freeze this cake if made more than a week in advance? Thanks
Sure.. it freezes well for up to several months.
This is a fabulous recipe! I’m so thankful to you for sharing this recipe. I’ve already made this many times and I end up with so many compliments every time. You are just amazing, thanks heaps.
Thank you Anusha 🙂 I am so happy to hear that you enjoy this cake:) Hope you will also try some other recipes. Let me know if you do.