Raffaello is a crisp coconut speciality produced by the Ferrero company with a whole almond in its creamy white chocolate centre. The recipe is a harmonious blend of carefully selected ingredients: White Californian almonds and coconut from the Pacific Islands. This amazing cake from Will Cook for Smiles is inspired by the Raffaello candy. The soft coconut cake, soaked in smooth white chocolate cream, is topped with freshly whipped cream, sweet coconut flakes and crunchy almonds and of course, Raffaello candies.

RAFFAELLO CAKE

Ingredients:

For the Coconut Cake

1/4 cup butter, softened

1/2 cup caster sugar

1/2 teaspoon vanilla extract

2 egg whites, room temperature

1 cup all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/8 teaspoon kitchen salt

1/2 cup coconut milk

3 tablespoons buttermilk

For the Chocolate Cream

3/4 cup white chocolate

3/8 cup condensed milk

1/2 cup coconut flakes

1/2 teaspoon vanilla extract

1 1/2 tablespoons butter

For the Cream Topping

3/4 cup whipping cream

1 tablespoon caster sugar

1 cup coconut flakes

1/2 cup sliced almonds

1 box Raffaello candies

Method:

  • Preheat the oven to 350F and grease a 9 x 13 baking pan. In a bowl, beat butter for about thirty seconds.
  • Add sugar. Beat for about a minute, until light. Add egg whites one at a time, beating after each addition.

  • Add vanilla and combine. Sift flour, baking soda, salt, baking powder together. Turn mixer speed to low.
  • Alternating, add flour mixture and coconut milk then buttermilk, start and end with the dry ingredients.

  • Mix until just combined. Transfer the batter into the baking pan, spread evenly. Bake for 20-25 minutes.
  • A toothpick inserted in the cake center comes out clean. Leave the cake to cool completely on a wire rack.

  • For the cream, combine the butter, white chocolate, condensed milk, vanilla extract and coconut flakes.
  • Cook in a small sauce pot, over medium heat. Whisk until the chocolate melts and the mixture is smooth.

  • Take off heat and cool to room temperature. For the topping, whip heavy whipping cream in a cold bowl.
  • Starting at low speed, start whisking, gradually raise the speed to high. Slowly pour in the caster sugar.

  • Beat until stiff peaks appear. Keep in the refrigerator until ready to use. Poke holes all over cooled cake.
  • Pour the white chocolate mixture over cake. Sprinkle coconut and almond, top with Raffaello candies.

Rafaello Cake