coconut cake raffaello Archives
Soft, moist coconut cake with almonds and white chocolate, creamy mascarpone frosting, and Raffaello candy decorations—divine and easy to make!
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Cooking tools:
- Springform pan
- Parchment paper
- Stand mixer
- Hand mixer
- Oven
- Mixing bowl
- Sifter
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Baking pan
- Pastry brush
- Cooling rack
- Grater
- Cutting board
- Chef's knife
- Saucepan
- Fine-mesh sieve
- Whisk
- Plate
- Refrigerator
- Baking sheet
- Kitchen timer
Ingredients
- Cake-
- 6 eggs
- 1 cup sugar
- 1 cup all-purpose flour sifted
- 1 teaspoon vanilla
- Cream/frosting-
- 16 ozs. Mascarpone cheese
- 1 can condensed milk
- Filling and toppings-
- 1 can evaporated milk
- 2 tablespoons amaretto liqueur *
- 1 1/4 cup toasted sliced or slivered almonds
- 1/2 cup toasted shredded coconut + more for topping ( I toasted in the oven)
- 1/2 cup apricot jam/preserve heated and cooled (optional but good)
- Shredded white chocolate
- Raffaello candies for decoration
- * you can sub in 1 teaspoon almond extract/essence
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