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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.



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


  • 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

This simple moist butter cake is flavored with lemon zest, lemon curd and lemon extract for some extra zing. A lovely cake from Baking Joy, it brings sunshine into my kitchen with its gorgeous golden crumb and the smell of fresh citrus peel. I have not been devoting much time for baking lately so I have quite a bit of catching up to do with all the recipes I have bookmarked in my recipe books or saved under ‘My Favorites’ tab since the start of this year. I hope to be able to reschedule my baking timetable as I settle down in Gynae & Obs so that I have more baking experiments and posts to share with you on a regular basis.



175 g soft unsalted butter

175 g golden caster sugar

3 eggs, room temperature

3 tablespoons lemon curd

Zest of 1 medium lemon

100ml plain yoghurt

1 teaspoon lemon extract

200 g all purpose flour

2 teaspoons baking powder


  • Preheat oven to 170o C. Line a 9-inch loaf tin with baking paper or butter and lightly flour pan.

  • Cream the butter and sugar together until pale and fluffy with a mixer. Mix in 1 tablespoon flour.

  • Add eggs, yogurt, lemon curd, zest and lemon extract and mix well. Sift flour and baking powder.

  • Take care not to over mix the batter. Spoon batter into prepared tin and bake for around 1 hour.

  • Cake is done when a skewer inserted into the middle comes out clean. Leave cake to cool in pan.

… Make Lemon Curd Yogurt Cake!

The Best Thing I Ever Made is a popular show on Food Network where acclaimed chefs, cookbook authors and Food Network personalities reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be “The Best Thing I Ever Made”. Chef Alexandra Guarnaschelli is a celebrity chef at New York City’s Butter restaurant and has appeared on TV shows including Chopped, Iron Chef America, All Star Family Cook-off, and The Best Thing I Ever Ate. She embarked on a culinary journey in France and ended up working in some of the country’s top restaurants. Her premiere cookbook, Old-School Comfort Food: The Way I Learned to Cook, was published in spring 2013. Her Childhood Chocolate Cake is delightfully moist cake which derives its spongy texture from whipped eggs and mayonnaise. I must admit that I was a bit skeptical about adding mayonnaise to cake batter but please do not think to much, just do it. If you do not want to fiddle with the meringue frosting, simply pile on spoonfuls of freshly whipped cream over your finished cake before sprinkling with tons of chocolate shavings.



For the Chocolate Cake

3 eggs, room temperature

1 1/2 cups granulated sugar

2 1/4 cups all-purpose flour

1/4 teaspoon baking powder

3/4 teaspoon baking soda

3/4 cup plus 1 tablespoon cocoa

2 teaspoons instant coffee

1/2 teaspoon kitchen salt

1 1/4 cups mayonnaise

1 1/3 cups hot water

For the White Frosting

2 egg whites, room temperature

1 1/3 cups granulated sugar

1/4 teaspoon cream of tartar

1 tablespoon light corn syrup

1/2 teaspoon vanilla extract

For the Chocolate Garnish

4 ounces dark chocolate, grated


  • Preheat the oven to 350 degrees F. Put parchment paper in the bottom of the two 9-inch cake pans.
  • Use nonstick spray or a little butter to thoroughly grease the sides and bottoms. Set the pans aside.

  • In the bowl of a mixer fitted with the whisk attachment, combine the eggs and sugar on high speed.
  • Beat until light, fluffy and lemony-colored for about 5 to 8 minutes until it reaches the ribbon stage.

  • In a medium bowl, whisk together flour, baking powder, baking soda, cocoa powder, coffee and salt.
  • Mix in the mayonnaise, gently whisk in hot water. Fold in egg/sugar mixer from mixer until smooth.

  • Mix until all of the ingredients are thoroughly combined. Pour half of the cake batter into each pan.
  • Place the pans in the center of the oven and bake for 20 to 25 minutes. Remove and set aside to cool.

  • For the frosting, make a stovetop water bath by placing a large skillet half-filled with water on stove.
  • Heat till it simmers. Put the egg whites, sugar, cream of tartar, 5 tbs water and corn syrup in a bowl.

  • Place the bowl in the water bath and whisk the whites until they fluff up and reach to 140 degrees F.
  • When the whites reach 140 degrees F, remove the bowl from water bath and add the vanilla extract.

  • Whisk for 1 to 2 additional minutes to cool it off a little. Cover with plastic wrap until ready to frost.
  • To assemble the cake, gently turn the cake rounds out onto a flat surface. Finely grate the chocolate.

  • Sprinkle grated chocolate onto the first layer. Use about one-third of the total frosting on first layer.
  • Let some of it spill over the top to coat the sides and place the other layer squarely on top of the first.

  • Use the remaining frosting to coat the top and sides of cake and sprinkle with more grated chocolate.
  • The grated chocolate creates a nice texture to compliment the soft cake. Makes one 9-inch layer cake.

Happy 4th July, folks!

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