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Front view of Raffaello cake being sprinkled with coconut.
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Raffaello cake

A delicious Ferrero Raffaello cake reinvented into an almond coconut cake, bringing all the candy flavors into a single layer cake recipe.
Course Dessert
Cuisine American
Keyword almond and coconut cake, apple cake recipe, coconut cake, swiss meringue buttercream
Servings 8 slices
Calories 372kcal
Author Katie Beck

Equipment

  • Stand mixer

Ingredients

For the cake

  • ¾ cup all-purpose flour
  • ¼ cup almond flour
  • 2 tablespoon almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoon oil
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/16 teaspoon almond extract a literal drop
  • 6 tablespoon buttermilk

For the frosting

  • ¾ cup sugar
  • 3 egg whites
  • 10 tablespoon butter cut into pieces
  • 1 teaspoon vanilla
  • Pinch of salt
  • cup coconut milk canned coconut milk shaken well
  • 1 cup shredded (dessicated) unsweetened coconut flakes use sweetened if preferred or if it is what you can find

Instructions

For the cake

  • Heat oven to 350. Spray an 8- inch round cake pan with baking or cooking spray and line the bottom with parchment.
  • In a small bowl, combine the flour, almond flour, baking powder,and salt and combine.
  • Using a stand mixer with a paddle attachment, beat the oil and sugar, then add eggs one at a time fully beating them in after each addition. Add vanilla and almond extract.
  • Beginning and ending with the dry ingredients, mix in the dry ingredients and the buttermilk, alternating each. so do ⅓ of the dry, half the buttermilk, another ⅓ dry, the other half of the buttermilk and the last third of the dry.. Make sure to incorporate after each addition.
  • Bake for about 35 mins on the middle rack, or until a toothpick inserted into the center comes out basically clean (not wet).
  • Cool cake in pan for five minutes, then invert on a cooling rack, remove the pan and cool completely.

For the frosting

  • In a small, glass mixing bowl (or one that is heatproof), whisk together the sugar and egg whites. Place the bowl on top of a saucepan with simmering water, filled a quarter of the way (water should be low enough that the bowl doesn't touch any water). Warm the egg whites and sugar, whisking a bit, for about 8 minutes. If using a thermometer, it should be 160-170; if not, mixture should be hot to touch and sugar should be dissolved.
  • After cooking the mixture, pour it into the bowl of your stand mixer. With the whisk attachment, beat the egg whites and sugar for a really long time. Like 8-10 minutes on medium-high. They are ready when they are light, bright white, shiny and fluffy like a cloud (aka a meringue). They will have cooled down almost to room temp. If they have not cooled down enough hold off until they are room temp or really close to it (to not melt the butter.
  • Turn the speed to low and add the butter two pieces at a time. Make sure the mixer is on low and that you are adding just two pieces at a time, or it will slop over the sides. Increase the speed to medium and mix for another 5 minutes. The butter should be thoroughly emulsified with the meringue. The frosting should be smooth and shiny.
  • Tip: If the frosting looks separated and curdled at first, don't freak out, this is how it goes. If your butter is room temp and the meringue is room temp, it will come together. Mine always looks gross and separated until I get all the butter in and totally emulsified.
  • Add in the vanilla and the coconut milk and continue beating until both are totally incorporated (just about 3 more minutes).

To assemble the cake

  • Take cooled cake and place on serving plate or a cake stand. Spread the frosting on top. Use as little or as much as you like. This frosting is so good that I always use all of it (plus it makes for a fun presentation).
  • Sprinkle the shredded (dessicated) coconut all over the top of the cake (I really love coconut, so I use A LOT).

Notes

The cake can be kept fully assembled in the fridge for up to three days. Take out of the fridge 45 minutes to an hour before you want to eat it to come to room temp and soften the frosting back up.
Unassembled, the cake can be baked ahead of time and frozen, tightly wrapped for up to three months. Thaw completely before assembling.
Swiss meringue buttercream can be refrigerated for up to 7 days. Take out of the fridge and let it come to room temp, and rewhip lightly before using.
You can also freeze the frosting for up to three months. Thaw to room temp and rewhip before using

Nutrition

Calories: 372kcal | Carbohydrates: 50g | Fat: 17g