This Coconut Raffaello Cake starts with a soft vanilla-almond sponge, filled with light coconut cream and finished with a white chocolate buttercream and shredded coconut sides. If you’re searching for a coconut Raffaello cake, winter cake flavors, or want to learn how to make a Raffaello cake from scratch, this recipe delivers clarity, structure, and flavor in every step.
Each layer holds its structure without drying out. That comes from using both oil and butter in the base. Oil gives the sponge moisture that lasts, even after refrigeration. Butter builds flavor and keeps the crumb tender.
The buttermilk, made from milk and vinegar, reacts with the baking powder to help lift the batter without overworking it. I’ve tested this ratio a dozen times. Keeping the flour just under 310g and balancing it with 240ml milk prevents a heavy or gummy texture.
Stacking this cake cold, not warm, is essential. The coconut cream filling softens when warm. I always chill the layers fully before I start assembling.
What You Need and Why
Whole milk paired with vinegar creates a fast, reliable buttermilk that’s essential for tenderness. I’ve tried bottled versions but always return to the homemade mix.
Butter and neutral oil work together. Butter gives structure, but oil keeps the sponge supple. For oil, sunflower or canola stays neutral. Avoid olive oil here, it pushes through the flavor.
Almond extract sets this apart from plain vanilla sponge. It brings out the flavor of the shredded coconut without making the cake taste like marzipan. Vanilla balances it. Together, they match the taste of a Raffaello truffle.
For the cream filling, I use mascarpone because of its mild flavor and thick body. Whipping cream on its own won’t hold as well under the weight of three layers. Shredded coconut adds the right chew. I use unsweetened, always.
If you’re into coconut cakes in general, you might also like the Coconut Cloud Cake on my blog. It uses similar ratios but keeps things even lighter.
Why White Chocolate Frosting Works
This frosting holds up because the white chocolate gets melted into warm cream before combining. The method softens it without making it grainy. Letting it cool to room temp before whipping is key—too warm and it breaks, too cold and it won’t blend.
Once it blends into the butter and powdered sugar, it makes a smooth, spreadable texture that doesn’t crust too quickly. I prefer this to Swiss meringue for this cake. It pairs better with the rich coconut filling without overpowering it.
You’ll notice I don’t add coconut into the frosting itself. That would interrupt the smoothness. I reserve the texture for the sides only. If you like that mix of cream and chew, you might enjoy my Bounty Bars Recipe, too.
How to Make It Smooth
Each stage should look distinct. The batter should be thick but pourable, not stiff. If it sticks to the whisk instead of flowing off, add a tablespoon of milk.
Whip the cream just to soft peaks before adding mascarpone. If you whip it all at once, it risks splitting. Once combined, it should feel light but hold its shape on a spoon.
Frosting starts rough but smooths out as you beat in the cooled white chocolate. Don’t rush it. I always let the chocolate-cream mix sit for at least 20 minutes before using it.
You can see similar finishing in my Pineapple Coconut Cake. That one leans tropical, while this one stays closer to the Raffaello theme.
How to Check for Doneness
Each sponge layer should spring back lightly when touched. If the surface dents or your finger leaves a mark, keep baking.
I test with a toothpick, but I also check the edges. They should gently pull away from the pan.
Overbaking makes the crumb dry, especially since we’re chilling this cake. I pull the pans the moment the center is clean, no longer.
Storage Notes
I chill the whole cake for at least an hour before slicing. It makes cutting easier and keeps the filling from squeezing out.
Stored in the fridge, it stays fresh for 3 days. I don’t recommend the freezer for this one. The texture of the coconut cream changes too much.
Practical Testing Tips
Use a sharp serrated knife to cut through the coconut sides. Press, don’t saw. Wipe between slices for cleaner presentation.
If your kitchen is warm, chill your bowl and beaters before whipping cream. It speeds things up and stabilizes the mix.
When smoothing the final frosting layer, use a warm offset spatula. Run it under hot water, wipe dry, and drag across the top and sides.
My Coconut Macaroons use the same base coconut as this cake. That unsweetened version works best for both recipes.
Serving Ideas
Serve each slice with a cup of strong coffee or espresso. Add a Raffaello truffle on top of each piece for impact.
Use almond milk or coconut milk for a lighter version. Garnish with a drizzle of white chocolate if serving for a holiday. Dust the top with extra coconut before presenting.
Save This Raffaello Cake Recipe
Save this coconut Raffaello cake to your Pinterest board if you’re planning winter cakes or looking for elegant coconut cake ideas.
Let me know in the comments how it turned out or how you adjusted it. I read every one and always respond when I can.
Raffaello Cake Recipe
This Coconut Raffaello Cake is light, creamy, and rich in coconut flavor. Inspired by the classic treat, this layered Rafaelo cake features a delicate sponge, a coconut-infused cream, and a smooth coconut topping that makes every slice irresistible. Learn how to make a Raffaello cake from scratch with this step-by-step guide, including ideas for elegant Raffaello cake decoration. Whether you’re baking for a holiday table or exploring winter cake flavors, this coconut cake brings elegance and taste together in one beautiful dessert.
Ingredients
- For the Cake:
- 1 cup (240ml) whole milk (room temperature)
- 1 tbsp white vinegar or lemon juice
- 1/2 cup (120g) unsalted butter, softened
- 1/2 cup (120ml) neutral oil (like sunflower or canola)
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- FOR THE COCONUT CREAM FILLING:
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 1/2 cup (120g) mascarpone cheese
- 3/4 cup (60g) shredded coconut (unsweetened)
- 1/2 cup (60g) powdered sugar
- 1 tsp coconut extract (optional)
- FOR THE WHITE CHOCOLATE FROSTING:
- 200g white chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 1 cup (225g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1 tsp vanilla extract
- FOR DECORATION:
- 1 cup shredded coconut (for sides)
- Whole almonds (optional, for center of each slice)
- Raffaello truffles (1 or more, for garnish)
Instructions
- PREPARE THE CAKE LAYERS: Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
- MAKE BUTTERMILK: In a small bowl, stir together the milk and vinegar. Let it sit for 5–10 minutes until curdled.
- CREAM BUTTER, OIL, AND SUGAR: In a large mixing bowl, beat the softened butter, oil, and sugar together until light and fluffy, about 2–3 minutes.
- ADD EGGS AND EXTRACTS: Add the eggs one at a time, beating well after each. Stir in the vanilla and almond extracts.
- COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the flour, baking powder, and salt.
- ALTERNATE WET AND DRY: Add the dry ingredients to the wet mixture in three additions, alternating with the homemade buttermilk. Begin and end with the dry ingredients, mixing just until incorporated.
- BAKE: Divide the batter evenly among the three prepared pans. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- MAKE THE COCONUT CREAM FILLING: In a chilled bowl, whip the heavy cream until soft peaks form. Add the mascarpone, powdered sugar, and coconut extract (if using), and continue to beat until stiff peaks form. Gently fold in the shredded coconut. Refrigerate until ready to use.
- PREPARE THE WHITE CHOCOLATE FROSTING: Place the chopped white chocolate in a bowl. In a small saucepan, heat the heavy cream until just beginning to simmer, then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth. Cool to room temperature.
- BEAT BUTTER AND SUGAR: In a large bowl, beat the softened butter until light and creamy. Gradually add the powdered sugar and beat until fluffy.
- FINISH THE FROSTING: Add the cooled white chocolate mixture and vanilla extract to the butter mixture. Beat until smooth and spreadable.
- ASSEMBLE THE CAKE: If needed, level the cooled cake layers. Place one layer on a cake stand or serving plate and spread a generous layer of coconut cream over the top. Press a whole almond into the center if desired.
- STACK AND FILL: Add the second cake layer and repeat the filling and almond step. Place the third layer on top.
- CRUMB COAT: Apply a thin layer of white chocolate frosting over the entire cake to seal in crumbs. Chill for 15 minutes.
- FINAL FROST AND DECORATE: Frost the entire cake with the remaining frosting, smoothing the top and sides. Press shredded coconut onto the sides of the cake. Decorate the top with one or more Raffaello truffles as desired.
Notes
For best results, chill the cake for at least 1 hour before slicing to allow the filling and frosting to set. The whole almond inside each slice mimics the Raffaello truffle surprise but can be omitted for nut-free preferences. Store refrigerated for up to 3 days.
