Can I make it gluten-free?

Substitute 1:1 gluten-free baking flour for cake flour. Keep the almond flour as written.

Shredded coconut instead of desiccated?

Shredded coconut can be used to add coconut flavor, but not color. Desiccated coconut is less hydrated and more shredded than shredded coconut and can better cover frosting.

Do I need white chocolate?

White chocolate is added to the filling for Raffaello-like flavor and to thicken your coconut cream filling to prevent the cake layers from shifting. Let hot cream mixture sit for two minutes over chopped white chocolate pieces before stirring.

Why is my mascarpone frosting grainy?

The mascarpone was probably overheated and overmixed. Chill the mascarpone and heavy cream, and chill the mixing bowl. Mix at medium speed until you reach the desired consistency. Overmixing can cause the frosting to curdle, and adding ganache won't improve its stability. I take the whipped frosting out of the mixer as soon as the peaks are firm.

How do I get coconut on the sides?

Apply it right after adding the final layer of icing to the cake. The cream should be a little tacky. Use a bench scraper or your fingers to press the flakes into the cream on the sides of the cake.

How should I store the cake?

Store in the refrigerator in an airtight cake carrier for up to 4 days. Let each piece come to room temperature for 15 minutes before serving.

Coconut Raffaello Cake with Almond Sponge and White Chocolate Cream

By Emma CollinsNov 11, 2026

Prep

45 min

Cook

35 min

Total

80 min

Servings

Level

Medium

Jump to recipe

This tall coconut Raffaello cake takes 45 minutes to prepare and 35 minutes to bake, as well as additional cooling time at other stages. I make this cake for events when I want a cake with an almond sponge, a layer of white chocolate cream, and eight rosettes on top, but nothing else elaborate.

Coconut Raffaello Cake with Almond Sponge and White Chocolate Cream

I bake the cake in three 6-inch pans for height. I prepare the filling to serve with the cake instead of earlier in the process, as the filling will melt into the cake layers if prepared ahead of time. Chilled ganache should be the consistency of jam. Do not overbeat the mascarpone filling; beat only to soft peaks.

The exterior is piped in two steps, with a 20-minute wait before adding a crumb coating to the cake. The coconut is piped onto the cake when the last layer of cream is still moist. A rotating cake stand can help you pipe evenly around the side of the cake. A large star tip is used to pipe eight rosettes onto the top of the cake. A truffle and almond are placed at the center of each rosette on top.

Sieve dry ingredients before folding them in to avoid lumps. Almond flour, for instance, can form lumps. I use the cream from the top of a can of coconut milk. Sometimes I toast blanched almonds in a dry pan for 5 minutes and sprinkle them on top to enhance the almond flavor.

Why this recipe works

Preparation involves several steps. You can prepare the pastry and other layers ahead of time, while the filling ingredients are still chilling.
Three small pans can be used to create one tall cake for a party without cutting layers in half or removing layers of cake.
No special frosting needed. Use cold mascarpone and heavy cream. Beat on medium speed.
The coconut coating is used to cover the crumb coat and hide an imperfect initial layer of frosting.
Eight rosettes are easy to count. Each rosette gets a truffle and an almond.
You can freeze the cake layers ahead of time and wrap them securely in plastic wrap. Make the cake filling and frosting separately.

Instructions

Preheat the oven to 350°F (175°C) and grease three 6-inch cake pans. Sift together the almond flour, cake flour, baking powder, and salt into a large bowl.

Cream the butter and granulated sugar until pale and fluffy, about 3-5 minutes. Add the egg whites one at a time, then mix in the coconut milk and almond extract. Fold in the sifted dry ingredients just until combined.

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool the layers completely.

Heat 1/2 cup of the heavy cream and 1/4 cup of the coconut milk until it just begins to simmer. Pour it over the chopped white chocolate and let it stand for two minutes. Stir from the center outward until smooth, then chill until spreadable and jam-like.

Beat the cold mascarpone with the remaining heavy cream and powdered sugar in a chilled bowl at medium speed until just stiff. Fold half of the mascarpone frosting into the chilled white chocolate ganache.

Set the first sponge layer on a cardboard cake round. Pipe a border of mascarpone frosting around the edge and fill the center with the white chocolate cream. Repeat with the remaining layers, keeping the cake vertical.

Cover the cake with a crumb coat of mascarpone frosting and chill for 20 minutes. Frost with a final thick layer, then press the desiccated coconut over the sides and top while the cream is still tacky.

Fit a piping bag with a large star tip and pipe eight rosettes around the top edge. Place one Raffaello truffle on each rosette and lean a blanched almond against each truffle.

FAQ

You can bake and freeze the layers of the almond cake. Wrap the layers in plastic wrap and freeze for up to 3 months. The coconut topping and cream filling don't freeze well, so I don't suggest freezing the assembled cake.

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Desserts Italian Special Occasions Baking

Coconut Raffaello Cake with Almond Sponge and White Chocolate Cream

Name: Coconut Raffaello Cake with Almond Sponge and White Chocolate Cream
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12 slices
Ingredients: 2 cups super-fine almond flour (192g); 1 1/2 cups cake flour (180g); baking powder; salt; 1 cup butter (225g, room temperature); 1 1/2 cups granulated sugar (300g); 4 large egg whites (room temperature); 1 1/4 cups full-fat coconut milk (use the thick cream from the top of the can); almond extract; 10 1/2 oz white chocolate (300g, finely chopped); 1 lb mascarpone cheese (450g, cold); 2 cups heavy whipping cream (480ml, chilled); powdered sugar (a touch); 1 1/2 cups fine desiccated coconut (115g); 8 pieces Raffaello coconut truffles (for decoration); 8 pieces whole blanched almonds (slivered or whole)

By Emma CollinsNov 11, 2026

Prep

45 min

Cook

35 min

Total

80 min

Servings

Level

Medium

Jump to recipe

Why this recipe works

Preparation involves several steps. You can prepare the pastry and other layers ahead of time, while the filling ingredients are still chilling.
Three small pans can be used to create one tall cake for a party without cutting layers in half or removing layers of cake.
No special frosting needed. Use cold mascarpone and heavy cream. Beat on medium speed.
The coconut coating is used to cover the crumb coat and hide an imperfect initial layer of frosting.
Eight rosettes are easy to count. Each rosette gets a truffle and an almond.
You can freeze the cake layers ahead of time and wrap them securely in plastic wrap. Make the cake filling and frosting separately.

Ingredients

Servings12

•2 cups super-fine almond flour (192g)
•1 ½ cups cake flour (180g)
•baking powder
•salt
•1 cup butter (225g, room temperature)
•1 ½ cups granulated sugar (300g)
•4 large egg whites (room temperature)
•1 ¼ cups full-fat coconut milk (use the thick cream from the top of the can)
•almond extract
•10 ½ oz white chocolate (300g, finely chopped)
•1 lb mascarpone cheese (450g, cold)
•2 cups heavy whipping cream (480ml, chilled)
•powdered sugar (a touch)
•1 ½ cups fine desiccated coconut (115g)
•8 pieces Raffaello coconut truffles (for decoration)
•8 pieces whole blanched almonds (slivered or whole)

Instructions

1
Preheat the oven to 350°F (175°C) and grease three 6-inch cake pans. Sift together the almond flour, cake flour, baking powder, and salt into a large bowl.
2
Cream the butter and granulated sugar until pale and fluffy, about 3-5 minutes. Add the egg whites one at a time, then mix in the coconut milk and almond extract. Fold in the sifted dry ingredients just until combined.
3
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool the layers completely.
4
Heat 1/2 cup of the heavy cream and 1/4 cup of the coconut milk until it just begins to simmer. Pour it over the chopped white chocolate and let it stand for two minutes. Stir from the center outward until smooth, then chill until spreadable and jam-like.
5
Beat the cold mascarpone with the remaining heavy cream and powdered sugar in a chilled bowl at medium speed until just stiff. Fold half of the mascarpone frosting into the chilled white chocolate ganache.
6
Set the first sponge layer on a cardboard cake round. Pipe a border of mascarpone frosting around the edge and fill the center with the white chocolate cream. Repeat with the remaining layers, keeping the cake vertical.
7
Cover the cake with a crumb coat of mascarpone frosting and chill for 20 minutes. Frost with a final thick layer, then press the desiccated coconut over the sides and top while the cream is still tacky.
8
Fit a piping bag with a large star tip and pipe eight rosettes around the top edge. Place one Raffaello truffle on each rosette and lean a blanched almond against each truffle.