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Coconut Raffaello Cake

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A delightful layered cake that captures the essence of coconut, reminiscent of chewy coconut candies.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, at room temperature
  • 3 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup shredded coconut
  • 1 cup heavy cream
  • 1/2 cup cream of coconut
  • Chocolate curls (for decoration)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
  2. Cream together the sugar and butter until fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the vanilla extract and milk.
  5. Combine the flour and baking powder in a separate bowl, then gradually add to the wet mixture.
  6. Fold in the shredded coconut.
  7. Pour the batter into the prepared cake pan and bake for 25-30 minutes.
  8. Let the cake cool completely on a wire rack.
  9. Whip the heavy cream until soft peaks form, then fold in the cream of coconut.
  10. Once the cake is cooled, slice it into layers and spread the coconut cream between each layer.
  11. Decorate with chocolate curls and more shredded coconut if desired.
  12. Chill before serving to let the flavors meld together.

Notes

Serve with a tropical fruit salad or coconut water for a refreshing touch.

Nutrition

Find it online: https://doughgirlbylea.com/coconut-raffaello-cake/

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