Delicious Coconut Raffaello Cake for Every Celebration

Coconut Raffaello Cake is a delicious dessert featuring layers of coconut sponge cake, creamy coconut filling, and smooth white chocolate ganache. This cake is not just a treat for the taste buds but also a feast for the eyes, perfect for special occasions or a sweet indulgence any day. With its light texture and tropical flavors, it transports you to an island paradise with every bite. Let’s dive into this delightful recipe!

Why You’ll Love This Coconut Raffaello Cake

This Coconut Raffaello Cake is a crowd-pleaser for many reasons. First, it combines rich flavors of coconut and white chocolate that many adore. Second, it’s a visually stunning dessert that can elevate any celebration. Third, the creamy coconut filling makes it incredibly moist and flavorful. Fourth, this cake is perfect for various dietary needs, as it can be adapted to be vegetarian. Fifth, it’s versatile and can be served at birthdays, weddings, or just because! Finally, the Coconut Raffaello Recipe allows for easy customization with toppings and fillings, making it a fun treat to make with the family. This cake is not only a dessert but an experience!

Ingredients for Coconut Raffaello Cake

Gather these items:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 3 large eggs
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut (toasted)
  • 8 ounces white chocolate (chopped)
  • 1/2 cup heavy cream
  • Toasted coconut flakes (for topping)

How to Make Coconut Raffaello Cake Step-by-Step

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Step 2: In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. Step 3: In a separate mixing bowl, cream the softened butter until light and fluffy.
  4. Step 4: Beat in the eggs one at a time, then add the coconut milk and vanilla extract, mixing until well combined.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
  6. Step 6: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Step 7: In a mixing bowl, whip the heavy cream until soft peaks form.
  8. Step 8: In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream and toasted shredded coconut until well combined.
  9. Step 9: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
  10. Step 10: Remove from heat and pour over the chopped white chocolate in a bowl. Let it sit for a few minutes, then stir until smooth and glossy.
  11. Step 11: Place one layer of the coconut sponge cake on a serving plate. Spread half of the coconut cream filling over the top.
  12. Step 12: Place the second layer of sponge cake on top and spread the remaining coconut cream filling over it.
  13. Step 13: Drizzle the white chocolate ganache over the top of the cake, allowing it to drip down the sides.
  14. Step 14: Sprinkle toasted coconut flakes on top for decoration.
  15. Step 15: Refrigerate the assembled cake for at least 1 hour to set the filling and ganache.
  16. Step 16: Slice the cake and serve chilled. Enjoy the delightful coconut flavors!
Delicious Coconut Raffaello Cake for Every Celebration - Coconut Raffaello Cake - main visual representation

Pro Tips for the Perfect Coconut Raffaello Cake

Keep these in mind:

  • Use sweetened shredded coconut for a sweeter taste.
  • Ensure the cake layers are completely cooled before assembling.
  • Garnish with more toasted coconut if desired.
  • For a twist, you can try variations like adding almond extract for a Coconut Almond Cake.
  • Check the cake periodically to avoid overbaking, as it can dry out.

Best Ways to Serve Coconut Raffaello Cake

You can delight your guests by serving this cake with:

  • Coconut Raffaello Cake topped with whipped cream and fresh berries.
  • Pairing it with a scoop of vanilla ice cream for a decadent dessert.
  • Using it as a centerpiece for celebrations, showcasing its beauty and delightful flavors.

How to Store and Reheat Coconut Raffaello Cake

Store the assembled cake in the refrigerator for up to 5 days. If you need to reheat, slice and warm each piece briefly in the microwave. This Coconut Raffaello Cake is also perfect for meal prep, as it can be made ahead and stored for special occasions.

Frequently Asked Questions About Coconut Raffaello Cake

What’s the secret to perfect Coconut Raffaello Cake?

The secret lies in using fresh coconut and allowing the layers to cool completely before assembling. This ensures that the cake maintains its moistness and flavor.

Can I make Coconut Raffaello Cake ahead of time?

Absolutely! This cake can be made a day in advance. Just be sure to store it in the refrigerator to keep it fresh until serving.

How do I avoid common mistakes with Coconut Raffaello Cake?

Ensure that you measure your ingredients accurately and avoid overmixing the batter to maintain a light and airy texture. Following the baking times closely will also help prevent overbaking.

Variations of Coconut Raffaello Cake You Can Try

Here are some fun twists you can try:

  • Make a No-bake Coconut Raffaello Cake by using a biscuit base instead of sponge.
  • Add chocolate layers for a rich flavor contrast.
  • Experiment with different nuts, like using almonds for a Coconut Raffaello Treat.
  • For a fruity touch, layer in some fresh pineapple or mango.
Delicious Coconut Raffaello Cake for Every Celebration - Coconut Raffaello Cake - additional detail

For more delicious recipes, check out our Apple Bundt Cake Recipe, Creamy Pepperoncini Chicken Skillet, Cheesy Baked Fajita Chicken, Holiday Roasted Vegetables Recipe, and Creamy Italian Meatball Soup Recipe.

For more information on the health benefits of coconut, you can visit Healthline.

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Coconut Raffaello Cake

Delicious Coconut Raffaello Cake for Every Celebration


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  • Author: Roxana
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Coconut Raffaello Cake is a delicious dessert featuring layers of coconut sponge cake, creamy coconut filling, and smooth white chocolate ganache.


Ingredients

Scale
  • For the Coconut Sponge Cake:
    • 1 1/2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter (softened)
    • 3 large eggs
    • 1 cup coconut milk
    • 1 teaspoon vanilla extract
    • 1 cup shredded coconut (sweetened or unsweetened)
  • For the Coconut Cream Filling:
    • 1 cup heavy cream
    • 1/2 cup mascarpone cheese
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup shredded coconut (toasted)
  • For the White Chocolate Ganache:
    • 8 ounces white chocolate (chopped)
    • 1/2 cup heavy cream
    • Toasted coconut flakes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, cream the softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then add the coconut milk and vanilla extract, mixing until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. In a mixing bowl, whip the heavy cream until soft peaks form.
  8. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream and toasted shredded coconut until well combined.
  9. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
  10. Remove from heat and pour over the chopped white chocolate in a bowl. Let it sit for a few minutes, then stir until smooth and glossy.
  11. Place one layer of the coconut sponge cake on a serving plate. Spread half of the coconut cream filling over the top.
  12. Place the second layer of sponge cake on top and spread the remaining coconut cream filling over it.
  13. Drizzle the white chocolate ganache over the top of the cake, allowing it to drip down the sides.
  14. Sprinkle toasted coconut flakes on top for decoration.
  15. Refrigerate the assembled cake for at least 1 hour to set the filling and ganache.
  16. Slice the cake and serve chilled. Enjoy the delightful coconut flavors!

Notes

  • Use sweetened shredded coconut for a sweeter taste.
  • Ensure the cake layers are completely cooled before assembling.
  • Garnish with more toasted coconut if desired.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 80mg

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