Raffaello Coconut Layer Cake

Ingredients

For the Vanilla Sponge

• 2½ cups (315 g) all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1 cup (225 g) unsalted butter, softened
• 1¾ cups (350 g) granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup (240 ml) whole milk

For the Coconut Cream Filling

• 2 cups (500 ml) whole milk
• ½ cup (100 g) granulated sugar
• 3 egg yolks
• ¼ cup (30 g) cornstarch
• 1 tsp vanilla extract
• 1 cup (100 g) sweetened shredded coconut
• 2 tbsp butter

For the Frosting

• 2 cups (480 ml) heavy whipping cream
• 8 oz (225 g) mascarpone cheese
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract

Decoration

• 1½ cups shredded coconut
• 10–12 Raffaello chocolates
• White chocolate shavings (optional)

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
2. Whisk together the flour, baking powder, and salt.
3. Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
4. Alternately add the dry ingredients and milk until just combined.
5. Divide the batter evenly between the pans and bake for 25–30 minutes. Let the cakes cool completely.

Coconut Cream

6. In a saucepan, whisk together the milk, sugar, egg yolks, and cornstarch.
7. Cook over medium heat, stirring constantly, until thickened.
8. Remove from the heat and stir in the butter, vanilla, and shredded coconut.
9. Cover with plastic wrap touching the surface and chill completely.

Frosting

10. Beat the mascarpone, powdered sugar, and vanilla until smooth.
11. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture.

Assemble

12. Place one cake layer on a serving plate and spread half of the coconut cream.
13. Add the second cake layer and spread the remaining coconut cream.
14. Frost the top and sides with the whipped mascarpone frosting.
15. Coat the cake with shredded coconut.
16. Decorate with Raffaello chocolates and chill for at least 1 hour before serving.