Indulge in the luxurious taste of this Raffaello Coconut Cake, a delightful dessert inspired by the popular Raffaello confections. This cake combines the flavors of coconut, white chocolate, and rich creams, including labneh and mascarpone. It’s a creamy, dreamy treat that’s adorned with crushed Raffaello chocolates, adding a unique texture and flavor to the cake. Topped and coated with coconut flakes, this dessert is not only delicious but also elegantly presented.
Why You’ll Love This: The Raffaello Coconut Cake is a perfect blend of sweetness and creamy textures, making it an ideal dessert for those who appreciate a touch of sophistication in their sweets. The combination of labneh, mascarpone, and whipped cream creates a luscious and velvety filling that complements the moist coconut cake base.
Perfect Occasion: This cake is perfect for special occasions, celebrations, or as a centerpiece dessert for a fancy dinner party. It’s also great for a festive holiday treat or for any time you want to indulge in something truly special.
Recipe:
Ingredients: Cake:
- 3 eggs
- 100 g of sugar
- 1 cup of vegetable oil
- 1 cup (100 ml) of milk
- 1 teaspoon of vanilla extract
- 60 g of desiccated coconut
- 1 cup of flour
- 1 teaspoon of baking powder
Cream Filling:
- 200 ml of cream
- 250 g of labneh
- 250 g of mascarpone
- 130 g of powdered sugar
- 1 teaspoon of vanilla extract
- 1/2 cup (60 g) of desiccated coconut
- 100 g of white chocolate
- 4-5 Raffaello chocolates, crushed
Topping and Coating:
- 150 g of desiccated coconut
- 1 cup of milk (for soaking the cake)
Preparation:
- Whisk eggs and sugar until fluffy. Add oil, milk, vanilla, coconut, flour, and baking powder. Pour into a 26 cm pan and bake at 170°C (338°F) for 20-25 minutes.
- Whip 200 g of cream until stiff. In another bowl, lightly whip labneh, mascarpone, and powdered sugar. Mix in vanilla, coconut, melted white chocolate, and crushed Raffaello chocolates. Fold in whipped cream.
- Cut the cake in half horizontally. Soak with milk. Spread half the cream filling on the first layer, top with the second layer, and cover the entire cake with cream.
- Coat with desiccated coconut. Decorate as desired.
- Refrigerate for 6-7 hours. Serve chilled.
Enjoy this Raffaello Coconut Cake, a creamy and delightful dessert that’s sure to impress!
