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
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl, cream the softened butter until light and fluffy.
- Beat in the eggs one at a time, then add the coconut milk and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
- 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.
- In a mixing bowl, whip the heavy cream until soft peaks form.
- 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.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 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.
- Place one layer of the coconut sponge cake on a serving plate. Spread half of the coconut cream filling over the top.
- Place the second layer of sponge cake on top and spread the remaining coconut cream filling over it.
- Drizzle the white chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Sprinkle toasted coconut flakes on top for decoration.
- Refrigerate the assembled cake for at least 1 hour to set the filling and ganache.
- 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