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Coconut Raffaello Cake

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A delightful cake infused with coconut, offering a creamy texture and a taste of paradise.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1 cup shredded coconut
  • 1/2 cup cream of coconut
  • Coconut flakes for decoration

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour a cake pan.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add in the eggs one at a time, mixing well after each addition.
  4. Stir in the coconut milk and vanilla extract.
  5. Whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients.
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes.
  7. Let the cake cool completely.
  8. Whip the heavy cream until stiff peaks form, then fold in the shredded coconut and cream of coconut.
  9. Once the cake is cooled, slice it into layers and spread the coconut cream between each layer.
  10. Cover the entire cake with the remaining coconut cream and sprinkle coconut flakes on top.
  11. Refrigerate for at least an hour before serving to set.

Notes

Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to a month.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/coconut-raffaello-cake/

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