Rafaello cake is a delightful dessert inspired by the popular Rafaello confection, which features a coconut and almond flavor profile. This cake is known for its light, creamy texture and its delicious coconut and almond flavor. Here’s a classic recipe to create a Rafaello cake at home:
Rafaello Cake Recipe
Ingredients:
For the cake layers:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (120ml) milk
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup (100g) shredded coconut
For the coconut cream filling:
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) sweetened condensed milk
- 1 cup (100g) shredded coconut
- 1 tsp vanilla extract
- 1/2 cup (50g) chopped roasted almonds (optional)
For the frosting:
- 1 cup (230g) unsalted butter, softened
- 3 1/2 cups (440g) powdered sugar
- 1/4 cup (60ml) coconut milk (or regular milk)
- 1 tsp vanilla extract
- 1 cup (100g) shredded coconut for decorating
For decoration:
- Whole roasted almonds or coconut flakes
Instructions:
1. Bake the cake layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the shredded coconut.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Prepare the coconut cream filling:
- In a mixing bowl, combine the heavy cream and sweetened condensed milk. Whip until the mixture is thick and forms soft peaks.
- Fold in the shredded coconut and vanilla extract.
- If using, fold in the chopped roasted almonds.
- Refrigerate the filling until ready to use.
3. Prepare the frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the coconut milk and vanilla extract, and beat on high speed until the frosting is light and fluffy.
4. Assemble the cake:
- Once the cakes are completely cooled, level them if necessary.
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of the coconut cream filling over the cake.
- Place the second cake layer on top and frost the top and sides of the cake with the coconut frosting.
5. Decorate:
- Press the shredded coconut onto the sides and top of the cake.
- Garnish with whole roasted almonds or additional coconut flakes if desired.
6. Chill:
- Refrigerate the cake for at least 1 hour to allow the flavors to meld and the frosting to set.
Enjoy your homemade Rafaello cake! It’s a beautiful and delicious dessert that's perfect for special occasions or just a treat for yourself.
