Coconut Raffaello Cake
A delightful cake inspired by the popular Raffaello chocolates, featuring a coconut cream filling and topped with melted white chocolate.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 150 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 120g sugar
- 120g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 400ml heavy cream
- 100g powdered sugar
- 200g mascarpone cheese
- 100g desiccated coconut
- 100g white chocolate, melted
- 20g desiccated coconut for garnish
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a round cake pan.
- Whisk eggs and sugar until pale and fluffy.
- Fold in flour, baking powder, and salt until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- Let cool completely before slicing the cake in half horizontally.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Fold in mascarpone cheese and desiccated coconut until smooth.
- Spread half the cream mixture on the bottom layer of the sponge. Stack the top layer and spread the remaining cream on top.
- Drizzle melted white chocolate over the top and sprinkle with desiccated coconut.
- Chill for at least 120 minutes before serving.
Notes
Make sure to beat the eggs and sugar well for a light and fluffy texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Find it online: https://recypez.com/coconut-raffaello-cake/