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Wide shot of a Coconut Raffaello Cake on a white pedestal, showing the snowy coconut texture and whipped cream rosettes.

Coconut Raffaello Cake: The Ultimate Snowy Triple-Layer Masterpiece

A luxurious three-tier Coconut Raffaello Cake featuring moist white sponge, velvety mascarpone-coconut filling, and a snowy coating of desiccated coconut. Perfectly topped with whipped cream rosettes and iconic Raffaello truffles.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Desserts
Cuisine: European, Fusion
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 3 cups Cake Flour 375g
  • 1 3/4 cups Granulated Sugar 350g
  • 1 cup Unsalted Butter 225g, softened
  • 6 large Egg Whites Room temperature
  • 1 cup Full-Fat Coconut Milk 240ml
  • 1 tbsp Baking Powder 12g
  • 2 tsp Coconut Extract 10ml
Filling and Decor
  • 16 oz Mascarpone Cheese 450g, room temperature
  • 1 cup White Chocolate 170g, melted and cooled
  • 2 cups Heavy Cream 480ml, cold
  • 2 cups Desiccated Coconut 150g, unsweetened
  • 5 whole Raffaello Truffles For the top rosettes

Equipment

  • 3 8-inch round cake pans Lined with parchment paper
  • 1 Stand Mixer With paddle and whisk attachments
  • 1 Piping Bag Fitted with 1M or 2D star tip

Method
 

Baking the Sponge
  1. Cream butter and sugar for 5 minutes until pale. Add egg whites one by one.
  2. Alternate adding dry ingredients and coconut milk. Do not overmix.
  3. Bake in three 8-inch pans at 350°F (175°C) for 25-30 minutes.
Assembly
  1. Fold melted white chocolate into mascarpone. Fold in half of the whipped cream.
  2. Stack cakes with thick layers of coconut cream filling between them.
  3. Frost the exterior and press desiccated coconut flakes into the surface until completely covered.
  4. Pipe 5 rosettes with remaining cream and top each with a Raffaello truffle.

Notes

Ensure all dairy for the sponge is room temperature for a smooth emulsion.
Use a hot knife for clean slices through the thick coconut filling.