Raffaello Cake Recipe

Name: Raffaello Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2/3 cup sweetened flaked coconut; 1/2 cup butter, softened; 1/2 cup white sugar; 4 eggs, separated; 5 drops vanilla extract; 1 cup all-purpose flour; 1 tablespoon baking powder; Topping:; 1/4 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)

Servings: persons

Cake:
2/3 cup sweetened flaked coconut
1/2 cup butter, softened
1/2 cup white sugar
4 eggs, separated
5 drops vanilla extract
1 cup all-purpose flour
1 tablespoon baking powder
Topping:
1/4 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)

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.

4221

kcal

Calories

326

Fat

181

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cake:, 2/3 cup sweetened flaked coconut, 1/2 cup butter, softened, 1/2 cup white sugar, and more.

Yes, Raffaello Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raffaello Cake

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