This coconut cake Raffaello will just melt in your mouth! A soft and moist cake with almonds,coconut,and white chocolate. Creamy frosting is very tasty and simple with just two ingredients. Overall this cake is super easy to make and divine as the Raffaello candy.
This recipe was inspired by my sister-in-law Galina with additions of few ingredients.
1 cup sugar
1 cup all-purpose flour sifted
1 teaspoon vanilla
16 ozs. Mascarpone cheese
1 can condensed milk
Filling and toppings-
1 can evaporated milk
2 tablespoons amaretto liqueur *
1 1/4 cup toasted sliced or slivered almonds
1/2 cup toasted shredded coconut flakes(unsweetened) + more for topping ( I toasted in the oven)
1/2 cup apricot jam/preserve heated and cooled (optional but good)
Shredded white chocolate
Raffaello candies for decoration
* you can sub in 1 teaspoon almond extract/essence
Heat oven to 325 degrees.
Line the bottom of 9 inch springform pan with parchment paper and grease the sides.
In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.
Gradually on low speed or using hands/spatula mix in flour. Bake for 30-35 minutes. Let cool.
Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.
Combine evaporated milk with amaretto liqueur or almond extract/essence.
Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.
Spread jam if adding any,followed by good amount of cream.
Sprinkle almonds,coconut, and white chocolate(optional).
Moist the other half cake layer and place it on top.(sliced side down.)
Spread remaining cream all over the cake.
Add shredded coconut to the top and sides of the cake.
Sprinkle with white chocolate and top with Raffaello candies.
Refrigerate for at least 4-6 hours.
*If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk. If you don’t like your cakes moist,you might want to reduce soaking mixture.