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Coconut Raffaello Cake

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A delightful Coconut Raffaello Cake that captures tropical indulgence with layers of sweetness and creamy decadence.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup unsweetened shredded coconut
  • 1 cup unsalted butter, softened
  • 4 eggs
  • 1/2 cup coconut milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon coconut extract
  • White chocolate shavings (for decoration)
  • Additional shredded coconut (for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the coconut milk and vanilla extract.
  4. Sift together the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet mixture until just combined.
  6. Fold in the shredded coconut gently.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  10. Whip the heavy cream with powdered sugar and coconut extract until stiff peaks form.
  11. Spread a layer of whipped cream between the two cooled cakes and cover the top and sides with the remaining cream.
  12. Decorate the top with white chocolate shavings and additional shredded coconut.
  13. Chill the cake for at least 1 hour before serving.

Notes

Serve with fresh tropical fruit or a drizzle of chocolate sauce. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

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

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