Coconut Raffaello Cake
A deliciously moist coconut cake, crowned with coconut buttercream and adorned with Raffaello chocolates, perfect for any gathering!
Ingredients
For the cake
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened Use REALLY soft butter for best results.
- 1/2 cup coconut milk Can substitute with regular milk.
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 3 large eggs Use room temperature for smoother batter.
- 1 cup shredded coconut
For the frosting
- 1 cup coconut buttercream
- Coconut flakes for decoration
- Raffaello chocolates for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and shredded coconut. Gradually add this to the creamed mixture, alternating with coconut milk.
- Divide the batter evenly between the two prepared cake pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Serving
- Frost between the layers and on top with coconut buttercream.
- Sprinkle the top with coconut flakes and arrange Raffaello chocolates on top for decoration.
- Serve and enjoy your tropical delight!
Notes
This cake can be kept in the fridge for 3-5 days. For long-term storage, freeze for up to 3 months.