Raffaello Cake (Almond & Coconut Cake) – Cake Party 6/8

Posted by

Do you love coconuts and almonds? Looking for something with tropical flavors? Raffaello cake is the answer to your calls! Perfectly coconutty cake with a hint of almond.


The lovely soft texture of the cream combined with coconut makes this one easy to love. Perfect cake for holiday dreaming night or just enjoying a night with friends.



Note: This cake is part of a cake party cake series including 7 sweet and 2 savory cakes seen below 




1/8: Almond Lemon Cake

2/8: Banana Vanilla Cake

3/8: Apricot Chocolate Sunflower Cake

4/8: Raspberry Chocolate Mirror Cake

5/8: Blueberry White Chocolate Mirror Cake

6/8: Raffaello Cake (Almond & Coconut Cake) (this one)

7/8: Lingonberry Caramel Cake

8/8: Scandinavian Style Savory Sandwich Cakes x2


I did all these cakes for one party including celebrations of multiple birthdays, anniversaries and other important days of the participants.




Raffaello Cake (Almond & Coconut Cake)



Base: Almond Sponge






2 eggs

Sugar + vanilla powder

Flour (1/3 almond flour, 1/3 wheat flour, 1/3 potato flour) + 1/2 tsp. baking powder





  1. Pour all the eggs into one glass
  2. Take 2 additional glasses and measure sugar and flour with these. You should have the same volume of eggs, sugar and flour
  3. Pour eggs and sugar into a mixing bowl
  4. Whisk the mixture until it forms a white foam
  5. Add flour and mix firmly
  6. Cook the cake in a 6” (15 cm) cake pan in the oven in 440F / 225C for around 10-15 minutes
  7. Cut 2 the base into two pieces


Note: You can also cut a piece from a bigger sponge with a mold like I did









1/2 cup (1 dl) Whipping cream

1 tsp. Vanilla creme powder

2 tbsp. Sugar

1.75 oz (50 g) Mascarpone cheese

1/8 cup (1/4 dl) Coconut milk

2 tbsp. Coconut flakes






  1. Whip the cream with the sugar and vanilla creme powder
  2. Mix the mascarpone cheese into the whip, the mixture should have an even texture
  3. Take one base and soften it with half of the coconut milk
  4. Add an even layer of mascarpone whip mixture on top of the base
  5. Add coconut flakes
  6. Top with the second base and soften that with the coconut milk
  7. Leave to into fridge for at least two hours (preferably overnight) before decorating









White Chocolate Cream

  • 1 cup (2.5dl) Whipping cream
  • 75 oz (50g) White chocolate

Coconut flakes

(White chocolate ruffles)






Prepare the White Chocolate Cream

  1. Whip the cream
  2. Use a microwave oven to carefully melt the chocolate
  3. Mix whip and chocolate together


Decorate the Cake

  1. Cover the top and the edges with the white chocolate cream. Put a thin even layer to edges and a bit thicker layer to the top.
  2. Decorate the top with coconut flakes
  3. Use the rest of the white chocolate cream for pipings. You can pipe the edges and/or the top. If you wish you can also add white chocolate ruffles on top of the cake.




I think most people either like or hate this cake. How about you, have you ever tried Raffaello cake? Did you like it?


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s