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!
Nutrition Facts
Ingredients
Instructions
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.
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Continue Reading at Livforcake →Chef's Notes
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.
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Reviews from the Original Source
The cake was good, nice and fluffy. That custard recipe needs some fixing. 3 tbsp of cornstarch is wayyyyyy too much for 1 cup milk/1 egg yolk. I should’ve known better cuz I’ve made custard a lot and something seemed off. It came out soooo thick. Almost like glue.
Made this cake for my daughter's birthday and everyone loved it! It was a bit too sweet for my parents and I am wondering if I can reduce the sugar in the cake batter recipe without affecting the texture of the cake?
Hi, I made this cake for my mother’s birthday and it was amazing! I’d love to use the almond sponge cake recipe to make a number cake for my little brother. Would this recipe work for a 9x13 pan or would I need to make 1.5x of it?
Made the cake in 2 8inch pans it was very delicious I over baked it alittle so it was a tad dry but still soft surprisingly I have a photo but don’t know how to add it
I think this is a brilliant idea for a cake, the only element missing is the white chocolate. I made a white chocolate filling to squeeze that flavor in. I got no complaints! (But really, who’s going to complain about a glorious piece of cake?)
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