Raffaello Cake recipe

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Ingredients

⅔ cup sweetened flaked coconut
½ cup butter, softened
½ cup white sugar
4 eggs, separated
5 drops vanilla extract
1 cup all-purpose flour
1 tablespoon baking powder
¼ cup apricot jam, or as desired
1 (16 ounce) can apricot halves, drained
2 cups heavy whipping cream, or more to taste
20 almond coconut candies (such as Raffaello)

Nutrition Info

550.7 calories
carbohydrate: 42.8 g
cholesterol: 167.3 mg
fat: 39.7 g
fiber: 2.2 g
protein: 7.4 g
saturatedFat: 24.7 g
servingSize: -
sodium: 293.8 mg
sugar: 20.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

  2. Cook and stir flaked coconut in a skillet over medium-low heat until golden and toasted, about 5 minutes. Remove from heat and cool.

  3. Mix butter, sugar, egg yolks, and vanilla extract together in a bowl until smooth, add flour, baking powder, and toasted coconut and mix well.

  4. Beat egg whites in a separate bowl until foamy, continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully mix egg whites into flour mixture, pour into the prepared cake pan.

  5. Bake in the preheated oven until a toothpick inserted in the center of the cake is clean, about 30 minutes. Remove cake from pan and completely on a wire rack.

  6. Place apricot jam in a small microwave-safe bowl and heat until easily spreadable, 15 to 20 seconds. Spread jam onto the cooled cake and top with apricot halves.

  7. Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.

  8. Crush 15 almond coconut candies in a bowl using a fork, fold into the whipped cream. Spread whipped cream mixture onto cake. Cut remaining 5 candies in half and arrange on the cake.

Recipe Yield

10 servings

Recipe Note

One of my favorite cakes ever!

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