Raffaello Cake (Coconut Almond Cake) Recipe

I spent weeks perfecting a Coconut Raffaello Cake of tender almond sponge, silky coconut custard, and delicate Swiss meringue buttercream that conceals an unexpected nutty surprise.

I made this Raffaello Cake because I kept dreaming about layers that actually surprise you. The almond cake is tender and just nutty enough, then you get a soft layer of coconut custard that somehow tastes like a beach vacation in the middle of the slice.

On top sits a cloud of Swiss meringue buttercream with coconut that you’ll want to dig into before anyone sees. This Coconut Raffaello Cake is one of those Birthday Cake Flavors And Fillings Combinations that makes people lean in and ask questions, and yep I almost ruined my first one but it turned out better than I hoped.

Ingredients

• Adds nutty protein and healthy fats, give structure and slightly grainy crumb.
• Mostly carbs, gives bulk and tenderness but low in fiber and protein.
• Sweet, adds chew and coconut flavor, high in saturated fat and carbs.
• Rich source of saturated fat, add moisture and richness, makes cake tender.
• Provide protein and structure, help emulsify batter and add moisture and lift.
• Adds creamy coconut taste, more fat and calories than regular milk.
• Sweetens and browns gives tender crumb but is mostly empty calories.
• Whole almonds add crunch and protein, Raffaellos add extra sweetness and sugar.

Ingredient Quantities

• Almond cake (two 8 inch layers)
  • 2 1/4 cups (280 g) all purpose flour
  • 3/4 cup (80 g) almond flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup (225 g) unsalted butter, room temp
  • 1 1/2 cups (300 g) granulated sugar
  • 3 large eggs, room temp
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup (240 ml) buttermilk, room temp
  • 1/2 cup (45 g) sweetened shredded coconut
• Coconut custard (pastry cream)
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) coconut milk (canned or carton)
  • 3/4 cup (150 g) granulated sugar
  • 4 large egg yolks
  • 1/3 cup (40 g) cornstarch
  • 2 tbsp (30 g) unsalted butter
  • 1 cup (80 g) sweetened shredded coconut
  • 1 tsp vanilla extract
  • pinch fine salt

• Swiss meringue buttercream with coconut
  • 4 large egg whites
  • 1 cup (200 g) granulated sugar
  • 1 1/2 cups (340 g) unsalted butter, room temp, cubed
  • 1 tsp vanilla extract
  • 1 tsp coconut extract or 2 tbsp cream of coconut (optional)
  • 1/2 cup (45 g) sweetened shredded coconut, toasted if you want
• Assembly and garnish
  • 3/4 cup (180 ml) coconut cream or cream of coconut
  • 1 cup (80 g) toasted shredded coconut for coating
  • 12 to 18 whole blanched almonds or Raffaello candies
  • White chocolate shavings or melted white chocolate, optional

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line two 8 inch cake pans with parchment. Whisk together 2 1/4 cups all purpose flour, 3/4 cup almond flour, 1 tbsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt; stir in 1/2 cup sweetened shredded coconut and set aside.

2. In a large bowl beat 1 cup unsalted butter (room temp) with 1 1/2 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time, beating well after each. Mix in 2 tsp vanilla and 1 tsp almond extract.

3. With mixer low, add the dry mix and 1 cup buttermilk in three additions, starting and ending with the dry ingredients, just until combined. Scrape bowl, divide batter between pans, smooth tops and bake 25 to 30 minutes or until a toothpick comes out clean. Let cakes cool 10 minutes in pans, then turn out to cool completely on a rack.

4. While cakes bake make the coconut custard: heat 2 cups whole milk and 1 cup coconut milk with 3/4 cup sugar just until steaming. Whisk 4 large egg yolks with 1/3 cup cornstarch until smooth, then temper with a ladle of hot milk, return to the pot and cook over medium, whisking constantly until it thickens and comes to a boil. Remove from heat, stir in 2 tbsp butter, 1 tsp vanilla, a pinch of salt and 1 cup sweetened shredded coconut. Press plastic wrap onto the surface to stop a skin forming and chill until set.

5. Make the Swiss meringue buttercream: combine 4 large egg whites and 1 cup granulated sugar in a heatproof bowl over simmering water, whisking until sugar dissolves and the mixture reaches about 160°F or feels smooth between fingers. Remove and whip on high until glossy stiff peaks form. With mixer running, add 1 1/2 cups cubed unsalted butter (room temp) a few pieces at a time, beating until silky. Stir in 1 tsp vanilla and 1 tsp coconut extract or 2 tbsp cream of coconut if using. Fold in 1/2 cup shredded coconut (toasted if you like). If the buttercream looks curdled, keep beating, or warm the bowl slightly and continue, it will come together.

6. Toast extra shredded coconut for coating in a dry pan over medium heat, stirring, until golden and fragrant; watch it close, it burns fast. Toast the 1 cup for coating and the 1/2 cup for buttercream if you want deeper flavor.

7. Level the cake layers. Place first layer on your board, brush lightly with 3/4 cup coconut cream or cream of coconut to moisten. Spread about half the chilled coconut custard over the layer (use remaining custard for filling or serve on the side). Pipe or spread a thin dam of buttercream around the edge if you want to keep custard from oozing.

8. Top with second cake layer, brush with more coconut cream, spoon the remaining custard on top if desired. Apply a thin crumb coat of Swiss buttercream all over the cake, chill 20 to 30 minutes until firm, then do a final smooth coat of buttercream.

9. Press toasted shredded coconut onto the sides and top, garnish with 12 to 18 whole blanched almonds or Raffaello candies and scatter white chocolate shavings or drizzle melted white chocolate if using. Chill the cake to set the frosting, serve slightly chilled or at cool room temp. Small tip: let it sit 10 to 20 minutes at room temp before slicing for best texture.

Equipment Needed

1. Oven, preheated to 350°F (175°C)
2. Two 8 inch cake pans plus parchment paper and something to grease them (butter or spray)
3. Stand mixer or hand mixer with whisk and paddle attachments, it’s easiest for the cake and buttercream
4. Large mixing bowls and a medium heatproof bowl for the Swiss meringue over simmering water
5. Saucepan for the custard and a ladle to temper the egg yolks
6. Whisks and rubber spatulas for mixing and scraping the batter and custard
7. Instant read thermometer to check the meringue reaches about 160°F and to monitor custard heat
8. Offset spatula and bench scraper for smoothing the buttercream and doing the crumb coat
9. Small dry skillet to toast shredded coconut plus a cooling rack for the cakes and toasted coconut

FAQ

Raffaello Cake (Coconut Almond Cake) Recipe Substitutions and Variations

• All purpose flour: swap for cake flour 1:1 for a lighter, finer crumb. Or make your own quick cake flour by removing 2 tablespoons of AP flour per cup and replacing with 2 tablespoons cornstarch, then sift.
• Buttermilk: if you dont have it, use 1 cup milk + 1 tablespoon lemon juice or white vinegar, let it sit 5 to 10 minutes. Plain yogurt thinned with a little milk to 1 cup also works great.
• Almond flour: replace with hazelnut flour or almond meal 1:1 (almond meal is coarser but still tasty). For a nut free option, try sunflower seed flour but note it can change color slightly when baked.
• Unsalted butter: use salted butter 1:1 and skip about 1/4 teaspoon of the added salt, or for dairy free use solid coconut oil by weight (texture will be a bit different and coconut flavor more pronounced).

Pro Tips

– Make sure everything is room temp, eggs, butter, milk, even the bowl for your meringue if possible. If an egg is cold, pop it in warm tap water for 10 minutes, and if your butter is too soft it will make the cake and buttercream go greasy, too firm and it wont blend properly.

– For the custard, temper the yolks slowly and cook till it actually boils for a full minute so the cornstarch fully activates, then strain it and chill fast in an ice bath to stop cooking and avoid grainy bits. Press plastic wrap right on the surface to stop a skin, and if it seems a bit loose after chilling a tiny corn starch slurry warmed into the pot will save it.

– With Swiss meringue buttercream be patient, dissolve the sugar over the hot water until smooth, test between fingers, then whip to glossy peaks before adding butter. If the frosting separates or looks curdled, keep whipping or warm the bowl a touch over the simmering water and whip again, and if it gets too soft chill briefly then rewhip.

– When assembling, build a thin buttercream dam before you add the custard so it wont leak out, and brush each cake layer with the coconut cream to keep it moist. Chill after the crumb coat so the final coat goes smooth, and for clean slices chill the cake a bit and wipe your knife warm between cuts, it makes a huge difference.