Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut. \r<br>\r<br>\r<br>To print the recipe check the full recipe on my blog: \r<br>\r<br>\r<br>Ingredients\r<br>\r<br>Makes about 12 servings\r<br>\r<br>Almond Sponge Cake\r<br>6 large eggs, room temperature\r<br>Pinch of salt\r<br>1 cup (200g) sugar\r<br>1 cup (100g) ground almonds\r<br>1 cup (125g) all-purpose flour\r<br>1 tsp (5g) almond extr\r<br>\r<br>White Chocolate Coconut Frosting\r<br>7 oz (200g) white chocolate\r<br>3 tbsp (45g) canned coconut milk\r<br>9 oz (250g) Mascarpone cheese, room temperature\r<br>2 cups (500g) whipping cream, 35%fat, chilled\r<br>1/4 cup (30g) powdered sugar\r<br>1/2 cup (40g) unsweetened shredded coconut\r<br>1 tsp (5g) coconut extr\r<br>\r<br>Assembling and decorating\r<br>1 cup (240g) canned coconut milk\r<br>unsweetened shredded coconut\r<br>Chopped almonds, optional\r<br>Raffaello truffles, optional\r<br>White chocolate curls, optional\r<br>\r<br>\r<br>1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper. \r<br>\r<br>2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form. \r<br>\r<br>3. In a small bowl mix egg yolks with almond extr and fold them into the whipped whites. \r<br>\r<br>4. Gradually add ground almonds and flour and carefully incorporate into the batter. \r<br>\r<br>5. Pour the batter into the prepared pan. \r<br>\r<br>6. Bake for 40-45 minutes until lightly golden. \r<br>\r<br>7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack. \r<br>\r<br>8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water. \r<br>\r<br>9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined. \r<br>\r<br>10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extr. \r<br>\r<br>11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use. \r<br>\r<br>12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate. \r<br>\r<br>13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.\r<br>\r<br>14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve. \r<br>\r<br>15. Decorate as desired, Ive used Raffaello truffles, white chocolate curls and chopped almonds.\r<br>\r<br>\r<br>\r<br>\r<br>Background music \r<br>\r<br>\r<br>Follow me:\r<br>FACEBOOK: \r<br>INSTAGRAM: \r<br>PINTEREST: \r<br>WEBSITE:\r<br>GOOGLE+:
