Fluffy and Moist Raffaello Cake. A soft coconut cake filled with a creamy and delicious coconut custard and roasted almonds, topped with stabilized whipped cream and Raffaello truffles. You will impress everyone with this amazing cake, perfect for any occasion!
You can use just one 8-inch pan instead of three, but keep in mind that, as the cake will be taller, it will take longer to bake in the center, and it may overbake around the edges.
Prep time: 50mins | Cook time: 25mins
Ingredients:
For the Cake:
- 3 Large Eggs at room temperature
- 3/4 cup (150g) Granulated Sugar
- 3/4 cup (180g) Coconut Milk
- 1/2 cup (110g) Vegetable oil (any flavorless vegetable oil like canola, corn, safflower)
- 1 Tbsp (15g) White Vinegar or Lemon Juice
- 2 cups (240g) All-Purpose Flour
- 1 tsp (4g) Baking Powder
- 1 tsp (4g) Baking Soda
- A pinch of salt
- 1/3 cup (30g) Shredded or Desiccated Coconut
For the Filling:
- 3/4 cup (180g) Milk
- 1/4 cup (30g) Cornstarch
- 1 cup (240g) Coconut Milk (Full fat)
- 3/4 cup (180g) Heavy Cream
- 1 tsp (5g) Vanilla Extract
- 226g White Chocolate, chopped (about 1 + 1/2 cups)
- 1/2 cup (70g) Roasted Almonds, chopped
For the Vanilla Simple Syrup:
- 2/3 cup (160g) Water
- 1/3 cup (65g) Granulated Sugar
- 1/2 tsp (2g) Vanilla Extract
For the Stabilized Whipped Cream:
- 1 + 1/4 cups (300g) Heavy Cream, cold
- 1/2 cup (55g) Whole Milk Powder (it helps to stabilize the cream)
- 3 Tbsp (25g) Powdered Sugar
- 1/2 tsp (2g) Vanilla Extract
Decoration:
- 15 Raffaello Truffles (store-bought)
Video:
Directions:
For the Cake:
- Grease and line with parchment paper three 8in (20cm) round cake pans (preferably with removable bottom). You can use just one 8-inch pan instead of three, but keep in mind that, as the cake will be taller, it will take longer to bake in the center, and it may overbake around the edges.
- Preheat the oven to 350°F (180°C) for 5 minutes before baking the cakes.
- In the bowl of an electric mixer, fitted with the whisk attachment, place the eggs and sugar. Beat on medium speed for about 7 minutes or until fluffy and pale yellow.
- Add the milk, oil, and vinegar. Beat on low speed for a few seconds until just combined. Do not overmix.
- Sift the flour, baking powder, baking soda, and salt over the mixture. Stir gently, using a wire whisk or spatula, until just combined. Do not overmix the flour, or the cake will be dense.
- Add the coconut and stir gently.
- Pour the batter into the prepared pans, spread evenly, and bake the cakes for about 12-15 minutes or until a toothpick inserted into the center comes out clean (if you use just one 8-inch pan, it may take about 35-40 mins to bake).
- Let them cool completely, unmold the cakes and remove the parchment paper.
For the Filling:
- In a large saucepan, place the milk and cornstarch. Dissolve the cornstarch while the milk is still cold to avoid any lumps.
- Add the coconut milk and heavy cream. Stir continuously over medium heat until the mixture starts to bubble and thicken; keep stirring for 2 more minutes.
- Turn off the heat and add the vanilla and white chocolate. Stir until well combined. The heat of the mixture will melt the chocolate. Note: The white chocolate will sweeten the mixture and help to firm up the filling in the fridge, along with the cornstarch.
- Cover the mixture with plastic wrap in direct contact and let it cool to room temperature.
- Add the chopped almonds and stir. Set it aside.
For the Vanilla Simple Syrup:
- In a saucepan, place the water and sugar. Stir occasionally over medium heat until it starts to boil and the sugar dissolves.
- Turn off the heat and stir in the vanilla.
- Let the syrup cool completely before using it.
Assembling the Cake:
- I assembled this cake inside an 8in (20cm) round pan (3in or 7,5cm) deep. If your pan isn’t 3in deep, you can use an acetate collar or a cake ring.
- Line the bottom of the pan with parchment paper. Don’t grease the pan with butter. Otherwise, the paper will stick to the pan after being refrigerated, and it will be harder to unmold the cake.
- Place one cake layer at the bottom of the pan and gently pour about 1/3 of the simple syrup evenly all over the cake. Then spread half of the filling on top.
- Repeat the process until there are three layers of cake and two layers of filling.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
For the Stabilized Whipped Cream:
- In the bowl of an electric mixer fitted with the whisk attachment, place the cold heavy cream, powdered milk, powdered sugar, and vanilla. Beat for a few minutes until stiff peaks form, being careful not to overmix, or the cream will turn buttery.
- Unmold the cake and spread a thin layer of whipped cream all over the cake.
- Decorate the cake using a piping bag fitted with a 1M piping tip, and place the Raffaello truffles on top.
- Store the cake in the fridge until serving time.
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