Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut.

To print the recipe check the full recipe on my blog:


Makes about 12 servings

Almond Sponge Cake
6 large eggs, room temperature
Pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5g) almond extract

White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp (5g) coconut extract

Assembling and decorating
1 cup (240g) canned coconut milk
unsweetened shredded coconut
Chopped almonds, optional
Raffaello truffles, optional
White chocolate curls, optional

1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper.

2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.

3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.

4. Gradually add ground almonds and flour and carefully incorporate into the batter.

5. Pour the batter into the prepared pan.

6. Bake for 40-45 minutes until lightly golden.

7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.

8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.

9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.

10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.

11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.

12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.

13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.

14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.

15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.

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(This is to make a large birthday cake, you can scale down for an ordinary cake)

200 grams of stork or other baking margarine

200 grams of caster sugar

4 medium / large eggs

3 tbs of cocoa powder

Approx 75 grams of cornflour

100 grams of self raising flour

1 tbs baking powder

Vanilla essence

For the Icing

75 grams of margarine

Icing sugar to make a stiff mix


Vanilla essence

Step 1

Using a mixer or food processor, cream together the sugar and margarine until it is light and fluffy. Add 1 tsp of vanilla essence and mix thoroughly.

Step 2

Add the 4 eggs, 1 at a time, mixing thoroughly until each egg is fully blended in. Leave mixer on for around 5 minutes.

Step 3

Into a weighing scale, put 3 heaped tablespoons of cocoa powder. Add cornflour to make up to 100 grams, then add 100grams of self raising flour. Finally add 1 tablespoon of baking powder.

Step 4

Sieve the flour mix into your mix. Fold in, then mix with mixer until fully incorporated.

Step 5

Split mix between 2 lightly greased non stick 8 inch baking tins. Bake in over at 175 degrees centigrade for around 20 minutes. Test by lightly shaking the tin to see if it wobbles like a jelly. (if it does give it 5 more minutes.) If its firm, slide in a skewer to check the mix is cooked. It should not have any cake mix on, but will have steam from the mix. As long as there is no mix on the skewer, remove from oven to cool.

Step 6

While the cake is cooling, mix the margarine for the icing with 1 tsp of vanilla essence and enough icing sugar to make a stiff mix. Add 1 tsp of water at a time and mix in, the mix will let down and become creamy and smooth. Set aside until the cake is cold. DO NOT attempt to ice the cake when warm, the icing will go runny.

Tip – when icing, do not spread the icing, as this cake is so light it will break under the pressure. Just add spoonfuls of icing around the bottom layer, then put the top on and rotate slightly to spread the filling.

Step 7

Decorate the top of the cake with sieved icing sugar or cocoa powder. Get a cup of coffee, then eat a huge slice!

To make a celebration cake you can ice the outside of the cake and decorate it with chocolate curls, or ice and fill with whipped cream, or make a chocolate fudge icing mix, or use cream and cherries for a black forest gateaux. What ever floats your boat really.


You can also make this recipe into a victoria sponge, just take out the cocoa and substitute with more cornflour. Then ice with vanilla icing and jam. Or, use lemon essence and lemon icing for a tangy variation.

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4, room temperature eggs
1, cup of powdered sugar
1 cup of plain yogurt
1 cup of vegetable oil
1½ cup of plain white flour ( all purpose flour )
1, tbsp of vanilla
1, tbsp of baking powder
2 ,tbsp honey for brushing the top

oven temperature 350 fahrenheit and 180 celsius
bake time 45 minutes or until toothpick comes out clean

مواد لازم

چهار دانه تخم که سرد نباشه
یک پیاله بوره یا شکر پودر شده
یک پیاله ماست ساده
یک پیاله روغن سبزیجات . روغن نباتی
یکونیم پیاله آرد سفید ساده
یک قاشق نانخوری پودر کیک
یک قاشق نانخوری وانیلا
درجه داشه350 و یا اگر از شما به
است 180 درجه
تایم پختن 45 دقیقه و یا تا وقتکه که چک کنین که داخلش خام نباشه
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