Raffaello Cake

A Raffaello Cake is a delicate and luxurious dessert inspired by the flavors of Raffaello chocolates, featuring a combination of coconut, almonds, and white chocolate. This cake typically has layers of moist coconut cake, a creamy white chocolate and coconut filling, and a coconut-flavored frosting, all garnished with almonds and shredded coconut. Here’s a detailed recipe to make a Raffaello Cake:

Ingredients:

For the Coconut Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup canned coconut milk
• 1/2 cup shredded coconut

For the White Chocolate Coconut Filling:

• 1 cup heavy cream
• 8 oz white chocolate, finely chopped
• 1/2 cup shredded coconut

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/2 cup coconut cream
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

For Garnish:

• Shredded coconut
• Slivered almonds
• Raffaello chocolates

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Prepare the Coconut Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   • In a large bowl, beat the butter and sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
   • Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
   • Fold in the shredded coconut.
3. Bake the Cake:
   • Divide the batter evenly among the prepared cake pans.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let them cool completely on a wire rack.
4. Prepare the White Chocolate Coconut Filling:
   • In a small saucepan, heat the heavy cream until it begins to simmer.
   • Remove from heat and add the chopped white chocolate, stirring until melted and smooth.
   • Stir in the shredded coconut.
   • Allow the filling to cool and thicken before using.
5. Prepare the Coconut Frosting:
   • In a large bowl, beat the butter and cream cheese together until smooth and creamy.
   • Add the coconut cream and mix until well combined.
   • Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
   • Add the vanilla and almond extracts, and beat until the frosting is light and fluffy.
6. Assemble the Cake:
   • Place one cake layer on a serving plate or cake stand. Spread a layer of white chocolate coconut filling on top.
   • Place the second cake layer on top and spread another layer of filling.
   • Place the third cake layer on top and frost the top and sides of the cake with the coconut frosting.
7. Garnish the Cake:
   • Sprinkle shredded coconut over the top and sides of the cake.
   • Decorate with slivered almonds and Raffaello chocolates.
8. Serve:
   • Slice the cake and serve. Enjoy the delicate, coconut and almond flavors of the Raffaello Cake.

Tips:

• Ensure all your ingredients are at room temperature before mixing.
• If you prefer a more intense coconut flavor, you can toast the shredded coconut before adding it to the filling and frosting.
• Store any leftover cake in an airtight container in the refrigerator for up to 5 days.

This Raffaello Cake is perfect for special occasions or any time you want a light, elegant dessert. Enjoy!