Coconut Raffaello Cake

Elena Butuc

Soft and fluffy countertop with a fine coconut aroma, white chocolate Ganache cream, in the countertop syrup I added a little almond essence. I even decorated it with Raffaello candies, but it is optional, more effective.

The white chocolate Ganache cream is to be considered, it became my favorite after working with this recipe, simple and very effective, it tastes very good.

Delicious, tender and you will definitely like even the most capricious guests!

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Ingredients

Metric US

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Egg

6 pieces

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Sugar

120 g

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Powdered sugar

3 tbsp

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Sunflower oil

2 tbsp

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Coconut flakes

30 g

plus an extra 100g for garnish

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White flour

100 g

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Vanilla Extract

1 tbsp

and almond essence optional

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Baking powder

1 tsp

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White chocolate

600 g

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Whipping Cream(32-35%)

600 ml

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Raffaello candies

230 g

Step by step

Prepare the cake top in advance to lessen the work during cake assembly. Begin baking at least 5-6 hours before the planned decoration and cream filling.

Organize your ingredients - separate the egg whites from the yolks, combine the flour with 30g of coconut and baking powder, etc.

Whisk the egg whites and gradually incorporate 60g of sugar, followed by the powdered sugar. The result should be a white, shiny, and firm foam.

Whip the yolks with the remaining 60g of sugar until frothy. Mix in the 2 tablespoons of oil and vanilla extract thoroughly.

Add the beaten egg whites into the yolk mixture, folding gently with a spatula.

Incorporate the flour, coconut, and baking powder mixture, blending gently until there are no lumps.

Pour the dough into a baking tray lined with parchment paper. The recommended tray size is 28 cm in diameter.

Bake in a preheated oven set between 180 degrees Celsius for 30 minutes, or until the cake passes the toothpick test.

Expect the cake to rise during baking and deflate slightly upon cooling.

Let the cake cool in the pan for 2-3 hours. For easier slicing, freeze the cake top for 60-90 minutes before cutting.

Cut the cake top into three even layers.

Begin the ganache cream preparation 5-6 hours in advance as it needs to cool completely before whipping. Heat the whipping cream in a saucepan and remove from heat once it starts to boil. Add the white chocolate and let it sit for 1-2 minutes.