Raffaello Cake
This coconut almond cake features tender almond sponge, a creamy coconut custard filling, and a smooth coconut buttercream.
Ingredients
For the Almond Cake
- 1 1/2 cups all-purpose flour 180g
- 3/4 cup almond flour 75g
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature, 170g
- 1 1/2 cups granulated sugar 300g
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3/4 cup whole milk room temperature, 180ml
For the Coconut Custard
- 1 cup full-fat canned coconut milk shaken, 240ml
- 3 Tbsp granulated sugar 38g
- 2 Tbsp cornstarch 16g
- 1 large egg yolk
- 1/4 tsp vanilla extract
For the Coconut Buttercream
- 5 large egg whites
- 1 1/2 cups granulated sugar 300g
- 1 1/2 cups unsalted butter cubed and at room temperature, 340g
- 3 Tbsp coconut milk powder
- 1/2 tsp almond extract
For Assembly
- 1/2 cup shredded coconut 60g
- 1/4 cup toasted sliced almonds 25g
- 12 Raffaello candies for garnish
Instructions
- For the cakes, preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- In a large bowl with an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each. Mix in the vanilla and almond extracts.
- Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix just until combined. Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- To make the custard, pour 3/4 cup of the coconut milk into a small saucepan and bring to a simmer over medium heat. In a separate bowl, whisk the remaining 1/4 cup coconut milk with the sugar, cornstarch, and egg yolk until smooth. Slowly pour the hot coconut milk into the egg mixture while whisking constantly. Return the entire mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the custard thickens and comes to a boil. Pour the custard through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until completely chilled, at least 2 hours.
- For the buttercream, combine the egg whites and sugar in the heatproof bowl of a stand mixer. Set the bowl over a saucepan of simmering water, creating a double boiler. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C) on an instant-read thermometer.
- Transfer the bowl to your stand mixer fitted with the whisk attachment. Beat on high speed until a stiff, glossy meringue forms and the outside of the bowl is cool to the touch, about 10 minutes. Switch to the paddle attachment. On low speed, add the butter a few cubes at a time. Once all butter is added, mix in the coconut milk powder and almond extract. Continue to mix until smooth.
- To assemble, place one cake layer on a serving plate. Pipe a dam of buttercream around the edge. Spread half of the chilled custard inside the dam and sprinkle with half of the toasted almonds. Top with the second cake layer and repeat. Place the final cake layer on top.
- Apply a thin layer of buttercream over the entire cake for a crumb coat and refrigerate for 20 minutes. Frost the cake with the remaining buttercream. Gently press shredded coconut onto the sides. Pipe dollops on top and garnish each with a Raffaello candy.
Notes
It is important that your eggs, butter, and milk are at room temperature to ensure the cake batter mixes properly and has a smooth texture.
If your buttercream appears curdled or separated, continue beating on medium-high speed. It will come together as the temperature of the butter evens out.
The egg whites for the buttercream must be heated to a safe internal temperature of 160°F (71°C) to eliminate any risk of foodborne illness.
Be sure to use full-fat, canned coconut milk for the custard. The kind in a carton will not provide the right richness or set properly.