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Coconut Raffaello Cake

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A luscious, tropical delight that combines velvety coconut cream and tender cake with a delightful crunch of coconut flakes.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup coconut flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup coconut milk
  • 2 cups heavy cream
  • 1/2 cup shredded coconut
  • 1/2 cup white chocolate, melted
  • Coconut flakes for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one by one, mixing well after each addition, then stir in vanilla extract.
  4. Combine the all-purpose flour, coconut flour, baking powder, and salt in another bowl. Gradually add this mixture to the creamed butter and sugar alternately with coconut milk, starting and ending with the flour mixture.
  5. Divide the batter evenly between the prepared pans, smoothing the top.
  6. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for 10 minutes then transfer to wire racks to cool completely.
  7. Whip the heavy cream until stiff peaks form, and fold in melted white chocolate and shredded coconut.
  8. Layer the first cake with coconut cream filling, then top with the second layer.
  9. Frost the top and sides with remaining coconut cream, smoothing out for a beautiful finish.
  10. Sprinkle coconut flakes on top and serve.

Notes

Use fresh, high-quality coconut for the best flavor. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/coconut-raffaello-cake/

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