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Coconut Raffaello Cake

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A delightful dessert that combines rich coconut flavors with a light, fluffy cake, perfect for special occasions and sweet indulgences.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp baking powder
  • 1/2 cup coconut milk
  • 1 cup shredded coconut
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • Extra shredded coconut for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
  2. Cream together softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in the coconut milk and vanilla extract.
  4. Combine the flour and baking powder in another bowl. Gradually add the dry mixture to the wet mixture, mixing until just combined.
  5. Fold in the shredded coconut.
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
  7. Beat the heavy cream with powdered sugar until stiff peaks form.
  8. Once the cake is cooled, slice it in half horizontally. Spread half of the whipped cream mixture on the bottom layer, then place the top layer on.
  9. Spread the remaining whipped cream on top and sides of the cake, then sprinkle with additional shredded coconut for decoration.
  10. Chill in the fridge for at least 1 hour before serving. Enjoy!

Notes

Make sure to let the cake cool completely before frosting to prevent the cream from melting. You can also use unsweetened shredded coconut for a less sweet cake.

Nutrition

Find it online: https://tashirecipez.com/coconut-raffaello-cake-recipe-2/

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