This Raffaello Cake is a coconut lover’s dream! Layers of moist and tender almond cake, coconut custard, and coconut Swiss meringue buttercream.
Ever do something a million times over, without issue, and then suddenly fail at it consecutively? It’s happened to me before, with macarons (I’ve yet to go back to making them) and now suddenly with the meringue for this Raffaello Cake. I had to make the meringue three times, and it still wasn’t perfect. Like, what is going onnnnn?! Infuriating.
For some reason, my meringue kept turning out grainy and not completely stiff. The graininess speaks to the sugar granules not being totally dissolved during the double-boiler cooking process. I’ll admit that the first time, it was my fault. I thought it was almost there and went with it. It wasn’t there. The meringue was super hot (maybe hotter than it should have been), and I assumed the remaining few granules would dissolve while whipping. They did not. I had to scrap it all and start again.
The second time, I swore the sugar was dissolved, but it clearly wasn’t. Basically, a repeat of the above.
The third time, I switched to using a larger pot, thinking that would help. The meringue was hot, and I didn’t feel a single granule when I tested it three times, but sure enough, my meringue still had a bit of grit to it. WTH.
I don’t understand. Is it the humidity? It was raining at the time, but that’s not unusual for Vancouver. The only difference between this recipe and the ones I’ve been using recently is scale. I usually work with a larger batch of meringue, but this time I went back to a small batch (though one I’ve used countless times in the past, without issue). The only thing I can think is that there wasn’t enough egg whites to sugar to dissolve it properly, or something. Though the recipe works completely fine if doubled, and has worked in the past. Anyhow, if you have any insight, I’m all ears.
Coincidentally, I ran out of buttercream (lol). No joke. So I should have made a bigger batch to begin with. Recipe has been adjusted accordingly.
Okay enough ranting, on to this Raffaello Cake!
What is a Raffaello?
If you’re a coconut fan and have never had a Raffaello in your life, you need to run (not walk) to the nearest store and get yourself some. You will not regret it. They are pure heaven!!
Raffaello is a coconut almond confection made by the Ferrero company. You may be familiar with its cousin, the Ferrero Rocher. The Raffaello contains no chocolate. It consists of a whole blanched almond surrounded by coconut cream in a crisp wafer shell, all covered in shredded coconut. Delicious right?
I’m not going to lie to you that I tried my first Raffaello only after I decided to make this cake. They’re not as common as Ferrero Rocher’s around here, and I had to track them down in one specific store. But I found them! And they’re delicious. You have to be a coconut fan to truly appreciate them though, as that is the dominant flavor.
How do you make this Raffaello Cake?
My interpretation of a Raffaello in cake form is this:
- Almond cake layers – made with almond flour and almond extract
- Coconut custard – a pastry cream made with coconut milk (canned) instead of regular milk
- Coconut almond Swiss meringue buttercream – made with coconut milk powder and a touch of almond extract
- Sliced almonds for some crunch
The almond cake layers are one of my favorites. I lightly adapted my Almond Amaretto Cake to swap out the liqueur and use almond extract instead. You guys know I don’t love to use extracts at all (outside of vanilla). They can taste strong and artificial, and that’s often the case with almond extract. The key is to use a little bit. Like a fraction of what you’d use normally. That way, you get a hint of the flavor without being overpowering.
If you prefer to skip the extract, you can use amaretto liqueur instead (see Almond Amaretto Cake recipe for proportions), or skip it altogether and just use the almond flour.
The coconut custard is simple to make. If you’ve made a pastry cream or pudding, then you know the process. The key here is to use canned coconut milk, not the stuff in the carton. The canned milk is much more flavorful. You’ll need to shake the can well or give the milk a good whip if it’s chunky though (mine was this time).
The coconut Swiss meringue buttercream is a favorite that I’ve used a couple times before. This time I added just a drop or two of almond extract to it for some additional flavor.
When assembling the cake, I chose to use natural sliced almonds rather than blanched, as I wanted a bit of contrast. Either works though.
If you’re a coconut fan, you will LOVE this cake. If you’re a Raffaello fan, you need this cake in your life!!
Looking for more Coconut desserts?
Tips for making this Coconut Almond Cake
- The recipe as-is will also work in two 8″ pans. For three 8″ pans 1.5x the recipe.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- If you don’t have almond flour and can’t be bothered to buy it, you can just leave it out and increase the flour to 2 1/4 cups.
- Be sure to use canned coconut milk for the custard, not the stuff in the carton. Either shake the can well or whisk the milk to get rid of any chunks first, before measuring.
- The custard does not freeze well. You can store it in the fridge for a couple days, but do not attempt to freeze it or slices of the cake.
- Go easy on the almond extract. It is very strong and can be very overpowering. In most cases, you need less than 1/4 tsp.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!
Raffaello Cake
Ingredients
Almond Cake:
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 2 drops almond extract about 1/8 tsp
- 3/4 cup milk room temperature
Coconut Custard (make in advance):
- 1 cups coconut milk canned, well shaken or whisked smooth
- 1/4 tsp vanilla extract
- 2 Tbsp cornstarch
- 3 Tbsp granulated sugar
- 1 large egg yolk
Coconut Swiss Meringue Buttercream:
- 5 large egg whites
- 1 1/2 cup granulated sugar
- 1 1/2 cups unsalted butter room temperature
- 3-4 Tbsp coconut milk powder to taste
- 1-2 drops almond extract to taste
Assembly:
- simple syrup optional
- 1/4 cup sliced almonds optional
- shredded coconut
- raffaellos
Instructions
Almond Cake:
- 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.
Coconut Custard (make in advance):
- Place 3/4 cup coconut milk and vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
- In a medium bowl, whisk remaining 1/4 cup coconut milk, egg yolk, sugar, and cornstarch.
- While whisking vigorously, slowly pour the hot milk into the egg mixture.
- Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
- Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Cool to room temperature then place in refrigerator a couple hours to set.
Coconut Swiss Meringue Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add coconut milk powder, almond extract and mix until smooth and fluffy.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Drizzle or brush with simple syrup (optional).
- Do a thin coat of buttercream on the layer and pipe a dam around the edge using a large round tip to hold in the custard. Fill center with half of the custard (about 1/2 cup) and spread evenly. Sprinkle with about 2 Tbsp sliced almonds (more if you like). Repeat with next layer.
- Top with final layer of cake. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
- Frost the top and sides of the cake and pipe dollops on top using an Ateco or Wilton 1M tip, top each with a Raffaello if desired.
- Gently press shredded coconut into the sides of the cake.
Notes
** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
Ersida says
Hello Olivia,
It looks so delicious and I’m willing to make it for my daughter’s 2nd birthday. The problem is that I have never made professional cakes, and no idea how it will come with just reading it, ( you have described every step accurately) but I’m wondering if you posted any video of making this cake, would be very helpful for me. Many thanks in advance.
Olivia says
Hi Ersida! I don’t have a video for it, but as long as you follow the steps I am sure you will be just fine!! Be sure to read my Swiss Meringue buttercream post for more tips. Let me know how it turns out 🙂
Ellie says
Just wondering how if it would be possible to use self raising flour instead of plain and omit the baking powder? Baking powder is almost impossible to get at the minute in the uk!
Olivia says
Hi Ellie! I haven’t tried it myself but you could give it a go. Let me know how it turns out!
Julie G says
Hi Olivia! In a previous response someone asked about using (3) 8” pans. You suggested 1.5X the recipe for 16 servings. When I change the servings from 12 to 16 on the recipe the ingredients list doesn’t change to 1.5X. I believe it does 1.3X.
I want to make this next Saturday in (3) 8” pans and wonder if I should change the servings to 18, which then makes the ingredients 1.5X? Thought it was best to ask before I get started. I appreciate your help!!
Olivia says
Hi Julie! My bad, sorry that was unclear! Technically 18 is 1.5x but it gives some odd amounts for the ingredients so I typically do 16. It does mean the layers will be slightly thinner though like in my Lime & Coconut Cake. Either way totally works and you’ll need to adjust the baking time slightly (decrease it) with both options.
Julie G says
Oh My Gosh! This cake is absolutely delicious! I changed the serving size to 16 and used (3) 8” pans. Made a single batch of the custard filling and 1.5X the frosting. Worked out perfectly. I even made a small batch of simple syrup and going forward will always use it on my cakes. SMB is my favorite frosting and the only one I use…changing up the flavors now and then. I gave 1/2 the cake to my parents to enjoy and they said it was outstanding. I can’t wait to try some of your other cake recipes. This was truly excellent. I bake a lot and love that you provide the metric option. Being able to weigh ingredients makes all the difference.
Olivia says
Hi Julie! I am so thrilled you loved it! Thank you so much for all your tips. I am sure they will be helpful to others. I can’t wait to hear what you try next!
Valeriya says
Hi! This cake looks so delicious! 😍
How many grams is one cup! (Coconut Swiss Meringue Buttercream)
Olivia says
Hi Valeriya! There is a metric converter below the list of ingredients 🙂
Sarah says
Hey. I’m planning on making this cake. But dont have access to coconut powder. Can I use coconut milk Instead.
Olivia says
Hi Sarah! You can, but it won’t have the same flavour impact. Be careful not to use too much either as it could affect the texture of the buttercream. Add it 1 Tbsp at a time and see. Alternatively, you could use coconut emulsion or extract, but I find those to taste artificial.
Melanie says
I am baking this cake right now! I have successfully made a few of your creations so far, this is the first I’ve heard of using the simple syrup. All of your other cakes were moist and with this cake having a custard, it’s the simple syrup needed?
Also, I read another comment about coconut rum in the custard that sounds amazing! How much would you use?
Olivia says
Hi Melanie! The simple syrup is totally optional. It’s great if you think the cake might be overbaked or like it extra moist. I would add about 1-2 Tbsp of coconut rum to the mixture pouring the hot milk into the egg mixture and before you bring it back to a boil.
Shuzela says
I dont have almond powder for the smbc
Olivia says
Hi Shuzela! The SMBC calls for coconut powder and almond extract.
Pavithra says
Do you think the texture of the cake would be affected if I used coconut milk instead of regular milk when making the cake? Thanks and I can’t wait to make this cake.
Olivia says
Hi Pavithra! Nope, I’ve used canned (liquid) coconut milk in place of regular milk in a similar recipe. It was delicious!
Pavithra says
Great! Just finished making the custard. On to the buttercream. I figured why waste the rest of the coconut milk and thought that using it in the cake would also give it more coconut flavor. Thanks!
Olivia says
Awesome! I hope you love it 🙂
Pavithra says
It was a big hit with my friends! The cake by itself even before the frosting was divine.
Olivia says
So happy to hear that!! 🙂
Anusha says
Could I add coconut rum liqueur to the custard once the custard is cooked?
Olivia says
Hi Anusha! Yes, I would would add it at the end before you strain it.
Rebecca says
What should the height of the cake layers be when they are finished cooling? Although they seemed to rise well and did not sink, they were only 1 1/4″ high. Is that normal? I did use 6″ pans. Thanks!
Olivia says
Hi Rebecca! Those seem a bit short — they should be just about 2″ tall. Mine baked right to the top of my 2″ tall pans. Is your baking powder fresh?
Olivia Hewitson says
Cant wait to make this recipe for my Rafaello mad mum’s birthday – however since her birthday is the day after Christmas Day I am hoping to make it well in advance. Would the almond cake layers freeze ok? I would then be able to make the custard and buttercream on the day.
Thanks!
Olivia
Olivia says
Hi Olivia! The cake layers will freeze just fine, as will the buttercream if you want to make that in advance. The custard will be fine in the fridge for a few days. Be sure to bring the buttercream completely to room temp and rewhip before use if you do freeze/refrigerate it. Let me know how she likes it!
Olivia Hewitson says
Fab thank you, I will get the buttercream and cake layers made in advance then. Will update in the new year! 🙂
Julie says
I want to try this recipe this weekend, wondering about the coconut flakes though. I bough sweetened flakes. In ur recipe u didnt specify which ones. If u used unsweetened and i have sweetened would that change the recipe alot? Is there a way to adjust it then? Thank you
Olivia says
Hi Julie! The shredded coconut is just for the outside of the cake, so either works. I think I used sweetened, which will make for a sweeter cake overall.
Mireya Ettlin says
Made this for my birthday today and it was a hit! I had no almond flour but it was still tasty. Lots of compliments, thank you!
Olivia says
Hi Mireya! So glad to hear you loved it. Happy belated birthday!
Bridget Higgenbotham says
I made this cake for my husband, just because I love him and he loves coconut and almonds. I didn’t have almond flour on hand, so I used coconut flour, worked out just fine. This cake is deliciously moist, tender, and has the perfect level of sweetness. Furthermore, I successfully made two batches of your Swiss Meringue Buttercream…absolutely delectable.
Thank you so much for posting this recipe. It is definitely a hit in our household.
Olivia says
Hi Bridget! Yay to successful batches of SMBC! I’m so happy to hear you guys liked this recipe 🙂
Malavika Mani says
Hi can I use fresh coconut milk for the custard instead of canned .. we get lot of fresh coconuts in India .. canned are difficult to find at the store .
Olivia says
Hi Malavika! I think that will work fine!
Dzik says
Hi, I’m about to make this cake, but I need at least 15 servings, what pans should I use ? I also can’t find coconut powder , what else could I use to make my buttercream full of coconut flavour?
PS. I love your cakes so much !
Olivia says
Hi Dzik! I would 1.5x the recipe and use three 8″ cake pans — that should make 16 servings. You could try a coconut extract or emulsion, but I find those to taste artificial — if you don’t care for a super smooth frosting you could try pulverizing some unsweetened coconut into a powder and using that instead? Let me know what you try!
Ginesa says
Hi olivia!
I followed your recipe, I love the cake, I would just like to ask, because when I sliced it, the sponge easily breaks apart and crumbly. I am a first time baker.
Olivia says
Hi Ginesa! That should not happen. Often times a crumbly cake is one that has been overmixed. Only mix as much as needed once you add the flour.
Kylie says
What would be the cooking time for 2 8 inch pans?
Olivia says
Hi Kylie! The baking time would be similar.
Chris says
This cake is the best! Everything went perfectly from the delicious curd to the fantastic SMBC to the cake so divine you can just eat it plain. All of the coconut flavors are subtle and when you put them together they are not overpowering but instead a symphony of coconut. Thank you for this wonderful recipe.
Olivia says
Hi Chris! Thanks so much for the great feedback, I’m so glad you liked it 🙂
Lech says
Hiya,
Making the cake right now, wifes bday tomorrow 😀😆
Just wonderding what do you for the frosting to paste coconut against?
Is it the coco pudding? Doesnt look like it?
Regards,
Lech
Olivia says
Hi Lech! You just press it right into the buttercream 🙂