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Cake on a cake stand.
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4.86 from 27 votes

Raffaello Cake

This Raffaello Cake is a coconut lover's dream! Layers of moist and tender almond cake, coconut custard, and coconut Swiss meringue buttercream!
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 730kcal
Author Olivia

Ingredients

Almond Cake:

Coconut Custard (make in advance):

Coconut Swiss Meringue Buttercream:

Assembly:

US Customary - Metric

Instructions

Almond Cake:

  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla and almond extract.
  • Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Coconut Custard (make in advance):

  • Place 3/4 cup coconut milk and vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
  • In a medium bowl, whisk remaining 1/4 cup coconut milk, egg yolk, sugar, and cornstarch.
  • While whisking vigorously, slowly pour the hot milk into the egg mixture.
  • Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
  • Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Cool to room temperature then place in refrigerator a couple hours to set.

Coconut Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add coconut milk powder, almond extract and mix until smooth and fluffy.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Drizzle or brush with simple syrup (optional).  
  • Do a thin coat of buttercream on the layer and pipe a dam around the edge using a large round tip to hold in the custard. Fill center with half of the custard (about 1/2 cup) and spread evenly. Sprinkle with about 2 Tbsp sliced almonds (more if you like). Repeat with next layer.
  • Top with final layer of cake. Frost and smooth the outside with a thin crumb coat. Chill for 20mins. 
  • Frost the top and sides of the cake and pipe dollops on top using an Ateco or Wilton 1M tip, top each with a Raffaello if desired.
  • Gently press shredded coconut into the sides of the cake. 

Notes

* Ensure there is no trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.

Nutrition

Calories: 730kcal | Carbohydrates: 71g | Protein: 8g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 161mg | Sodium: 211mg | Potassium: 230mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1185IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 2.1mg