Raffaello Cake
Ingredients
- Cake: ⓘ
- 2/3 cup sweetened flaked coconut ⓘ
- 1/2 cup butter, softened ⓘ
- 1/2 cup white sugar ⓘ
- 4 eggs, separated ⓘ
- 5 drops vanilla extract ⓘ
- 1 cup all-purpose flour ⓘ
- 1 tablespoon baking powder ⓘ
- Topping: ⓘ
- 1/4 cup apricot jam, or as desired
- 1 (16 ounce) can apricot halves, drained ⓘ
- 2 cups heavy whipping cream, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Cook and stir flaked coconut in a skillet over medium-low heat until golden and toasted, about 5 minutes. Remove from heat and cool.
- Mix butter, sugar, egg yolks, and vanilla extract together in a bowl until smooth; add flour, baking powder, and toasted coconut and mix well.
- Beat egg whites in a separate bowl until foamy; continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully mix egg whites into flour mixture; pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake is clean, about 30 minutes. Remove cake from pan and completely on a wire rack.
- Place apricot jam in a small microwave-safe bowl and heat until easily spreadable, 15 to 20 seconds. Spread jam onto the cooled cake and top with apricot halves.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
- Crush 15 almond coconut candies in a bowl using a fork; fold into the whipped cream. Spread whipped cream mixture onto cake. Cut remaining 5 candies in half and arrange on the cake.
Nutrition & Diet Analysis (per serving)
940
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).