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Coconut Raffaello Cake

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A delightful cake that combines fluffy texture with creamy coconut filling, perfect for celebrations or cozy afternoons.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup shredded coconut
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • ½ cup coconut cream
  • Coconut flakes for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. Combine the flour, baking powder, and salt in a bowl. Set aside.
  3. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and stir in the vanilla extract.
  4. Alternate adding the flour mixture and milk until just combined. Fold in the shredded coconut.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
  6. Whip the heavy cream with powdered sugar until soft peaks form, then gently fold in the coconut cream.
  7. Layer the cooled cake, spreading coconut cream in between each layer.
  8. Decorate the top with coconut flakes and any other toppings you prefer.
  9. Chill the cake in the refrigerator before serving.

Notes

Store in an airtight container for up to 3-4 days, or freeze for up to 2 months.

Nutrition

Find it online: https://tashirecipez.com/coconut-raffaello-cake-recipe-3/

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