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Coconut Raffaello Cake

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A delightful tropical cake with creamy layers of coconut and rich whipped cream, perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup unsweetened shredded coconut
  • 1/2 cup cream of coconut
  • 1 teaspoon coconut extract
  • Chocolate shavings or coconut for decoration

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a bowl, whisk together flour and baking powder.
  3. In a separate bowl, beat the eggs and granulated sugar until pale and fluffy. Add melted butter and vanilla extract, mixing well.
  4. Combine the dry ingredients with the wet mixture until smooth. Pour batter into the prepared cake pan.
  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for a few minutes before transferring to a wire rack.
  6. Whip the heavy cream until soft peaks form. Fold in cream of coconut and coconut extract.
  7. Once the cake is cool, slice it into layers and spread coconut cream between each layer.
  8. Decorate with chocolate shavings or additional shredded coconut, slice, and serve.

Notes

Make sure ingredients are at room temperature for optimal mixing. Avoid overmixing the batter to prevent a dense cake.

Nutrition

Find it online: https://www.nailzspa.com/coconut-raffaello-cake/

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