An ultra-gourmet recipe: a Raffaello cake layer cake version. Inside, a soft coconut almond base and a coconut filling, covered with a Swiss meringue buttercream and a white chocolate ganache...
Completely decadent this cake! If you are a Raffaello lover, then you will definitely like the flavors of this cake: almonds, coconut, white chocolate... Despite its large size, it is not too heavy or sickening, it is eaten by cutting it into thin slices, as is usually the case with layer cakes.
I prefer to warn you, its realization includes several stages. So I advise you to go there take in advance to avoid any stress.
How to make this raffaello cake?
We start by making the coconut almond cake base. To do this, mix the ingredients, adding the egg whites last. You will see that for this recipe, I usednatural coconut flavor, I wanted this flavor to feel good in the cake. Once cooked, it is left to cool well before assembly.
Then we prepare the coconut fodder made with plain fresh cheese, grated coconut, almond puree and sugar. It's very simple, just mix everything together and refrigerate.
Another step, the butter cream with Swiss meringue. To do this, beat the egg whites with the sugar over a bain-marie, then transfer to the mixer bowl to continue beating. Gradually add the softened butter and natural coconut flavoring.
For the last step, we prepare the white chocolate ganache by heating the cream and pouring it over white chocolate.
My advice for making this Raffaello layer cake a success
The ingredients must be at room temperature : this guarantees an optimal texture for the different stages of preparation.
If you don't want to put natural coconut flavor, the cake will be very good but we will simply taste less coconut... We will move away a little from the taste of Raffaello!
To assemble the layer cake, I use a turntable on which I place my cake plate (the white one in my photos). This is ideal when you need to smooth the sides of the cake: it gives a flawless finish.
La angled spatula is your best friend! It is she who will allow you to spread the coconut filling well between the coconut layers, then to spread the Swiss meringue buttercream well over the entire layer cake.
Other recipes to try
If you like this kind of layer cakes, then I can also recommend these recipes from the blog: the Raspberry coconut layer cake, Carrot cake - layer cake with carrots and spices, Layer cake vertical strawberry almond, Layer cake gingerbread cinnamon icing, Layer cake lemon poppy, Chocolate layer cake.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!
- 5 egg whites
- 300 g of flour
- 125 g powdered almonds
- 300 g sugar
- 2 cc of baking powder
- 1/2 tsp of salt
- 200 g soft butter, diced
- 200 ml coconut milk
- 280 ml of milk
- Coconut flavor
- 250 g of Philadelphia type fresh cheese
- 100 g almond puree or soft butter
- 80 g icing sugar
- 80 g grated coconut
- 3 egg whites
- 80 g powdered sugar
- 150 g very soft butter
- Coconut flavor
- 6 tbsp of liquid cream
- 180 g white chocolate pastry
- Several Raffaello® for decoration
- Preheat the oven to 180 ° traditional heat. Prepare 3 molds, 15 cm in diameter each (or use a single mold and make several batches).
- Beat the egg whites until stiff and set aside. In the bowl of the food processor, mix the dry ingredients. Incorporate the butter, coconut milk, milk (little by little) and a few drops of coconut flavoring. Mix to homogenize everything.
- Finish by incorporating the egg whites in 3 batches (use a spatula so as not to break them…). Divide the dough into 3 and pour into the molds, bake for 45 minutes, until a peak inserted in the cake comes out dry.
- Whisk the natural cream cheese and the almond puree. Add the icing sugar and the grated coconut. Mix well then refrigerate.
- Over a double boiler, quickly whisk the egg whites with the powdered sugar. Stop whipping as soon as you no longer feel the sugar crystals by touching the whites. Transfer the whites directly into the bowl of the food processor and start whisking at maximum speed until the sides of the bowl become lukewarm-neutral.
- Gradually add the very soft butter while continuing to whisk at medium speed. If the meringue falls back, it's normal, you have to continue whipping. Add a few drops of coconut flavoring and whisk one last time on low speed. Chill for about 30 minutes.
- In a saucepan, heat the liquid cream and melt the white pastry chocolate off the heat. Mix well to obtain a smooth ganache.
- Start by cutting each of the 2 made cakes in 3 in the direction of the height to obtain 6 thin layers. Take the 1st cake, fix it on the serving dish using a knob of icing (I use a turntable it's very practical see my material below). Cover the 1st cake with a layer of cream cheese filling then place the 2nd cake. Ditto, layer of filling then ditto 3rd and 4th cake.
- Place a thin layer of Swiss meringue buttercream frosting on top of the last cake and spread over the layer cake using a spatula to cover it completely. Be careful, this layer must be very thin, you can see the cakes through. Put in the refrigerator for 30 minutes.
- Finally, make the final decoration by first covering the layer cake with a good layer of icing on the top and sides using a spatula. Once the layer cake is completely covered in white, apply grated coconut by hand pressure to the base of the layer cake. Finally, pour white chocolate ganache on top of the layer cake, and using a spatula, slide it lightly on the sides of the cake.
- Decorate real Raffaello® on the top of the cake (plant each of them with small appetizer picks). Refrigerate before tasting.
Hmm, so this one would be a sure success at home!! Bravo for the idea and for the result it is superb!!!!
So girls, this is a real treat... because I tasted it
;-) thanks Mom!
I am also a fan of Raffaello so your layer cake can only put me in all my taste states !!!!
Bravo, it's magnificent!!!!!! Unfortunately in my circle there are few people who love coconut as much as I do...
He throws some !!
It is superb!
Top! I will test it quickly !!!! Thanks for the recipe!
A real delight this layer cake, even more than that! he is so beautiful and greedy! I succumb without problem! biz.
It is superb!
Sublime!
It's very greedy at your place :)
It is magnificent, a real work of art :-)
The killing of madness !!!
super enticing.
but I have a little problem with the diameter of the molds. for more speed I use the Wilton molds of 15 cm in diameter they are sold by 5 expert for the layer cakes. I made your recipe but my cakes are all thin and therefore the cakes are really smaller than yours. do you know why?
Hello Nina, when it comes to 6-layer cakes, like mine, I recommend making 3 cakes cut in their height afterwards, because you get well-risen cakes. See you soon
Hello, what do you mean by cutting in height??? I don't understand
Cream cheese ??????? This is where I can get it please !! Thank you I would like l.esszyer for a znbirthday.
Hello, it can be found in the fresh cheese department, ideally choose the Philadelphia® brand (natural taste). @ soon
I wanted to know if I can use kiri cheese? Thank you for answering me quickly because c for tomorrow
Hello, I do not recommend the Kiri, it will not have the same taste as the Philadelphia. See you soon
I am blocked help !! I mix the white chocolate ganache with the cheese cream?
and the final icing is with Swiss meringue?
I'm in the editing phase I'm a little headed!
thank you :)
Hello, the white chocolate ganache is coated last on the cake covered with Swiss meringue buttercream. @ soon
Hi, I came across your blog by chance and I fell in love with your layer cakes. I am a beginner in baking so I would like to know if this layer without the icing would hold at room temperature!?
(my little angel will soon be 1st birthday and I intend to make him a pretty Mickey cake that is as beautiful as it is delicious, so I am very interested in your recipe!!!)
Hello, layer cake without the frosting, what do you mean?
Hello, yes you can do it without covering it with icing, it will hold I think (never tried on the other hand!)
Uh without the buttercream
Hello,
I'm making the buttercream frosting, but there are little chunks of butter.... It's not smooth.
How to do it please?
cordially
Hello, this means that your butter was not soft enough, unfortunately it is difficult to get back. You should try beating for longer perhaps. See you soon
Hello, a tip for when this happens: heat your mixer bowl with a lighter or torch. Obviously, the bowl must be metal.
I can't wait to make it happen for my mother-in-law s birthday on Sunday! I wanted to know how far in advance I can prepare the cream cheese filling ??
thank you for all your recipes, every time I make them, I have a real success !!
Hello, it can be made 1/2 days before and kept cool in an airtight container. See you soon
Hi,
I came across your blog by chance, and it is with real pleasure that I discover this recipe which looks quite simply delicious... just have to find the opportunity... I will definitely do it... I will try to put a photo in the comments.
Thank you so much for sharing
Leila
Thank you Léïla :) See you soon
Hello,
Super beautiful and tantalizing cake.
I tried to make it, everything went very well except the Swiss meringue buttercream, my cream was liquid with lumps of butter yet my butter was very soft unless you have to completely melt the butter ;) .
I tried a second time but the same thing...I don't really know what it should look like but the look I got seemed very strange to me.
I must be doing something wrong, if you see where the problem is, let me know.
Thank you
Hello. Maybe the buttercream is too whipped. Try beating it a little less time...
[…] The Raffaelo layer cake from Lilie Bakery […]
Hello, aren't you talking about egg yolks for cakes?
It's simply because I don't use them...
And can I replace the cheescake with mascarpone? Thank you
Hello, yes the use of mascarpone is possible. See you soon
Bonjour,
I wish to make this cake for my birthday Sunday and I would like
know what to replace the butter in the icing around? :) thank you in advance and frankly bravo for your achievements !;)
Hello, my recipe is a Swiss meringue buttercream, much less sickening than a simple buttercream. See you soon
Bonjour.
your recipe looks wow! I plan to try it for my little one's 1st birthday... but I have a question: can we make this cake entirely the day before and leave it in the fridge or should we finish it the same day? Thank you
Hello Sarah, we can do it the day before, but on the other hand we take it out at least half an hour before serving it so that it is tastier. See you soon
Bonsoir
Can we freeze the genoises to use them a few days later please?
Hello Nanou, yes of course!
Thank you for your response and all your recipes that I can't wait to try ;)
Hello lilibakery
I would like to make it with the proportions indicated but with a 20 cm mold. I was rather seeing a 4-tier cake and not 6 like yours. What do you think?
and if we replace the cream cheese with mascarpone can we keep the same proportions?
Hello, for the proportions, it is indeed up to you to evaluate the quantity of ingredients necessary to adapt to your mold.
Cream cheese or mascarpone, the proportions are identical. @ soon
Tested and approved ! Too bad I can't add the photo.
Hello Lilie, I modified your recipe a little but I was largely inspired by it for a Frozen birthday cake. http://chachoualacreme.blogspot.fr/2016/01/layer-cake-noix-de-coco-reine-des-neiges.html?m=1
Thank you for your inspiration!
Hello,
very beautiful and delicious!
How can I have only 4 layers? Because by dividing the quantities by 2 I won't have 2 cakes to cut...
Could you give me the doses please
Hello, if I were you, I would keep these quantities. Of course my cake contains 6 layers but they are very thin. If you reduce my quantities your cake will be less high. It's up to you...
Hello, I discovered this recipe and I really want to try it! Small problem, I have never made a layer cake and I don't have a food processor, only an electric mixer with which I make my other cakes. Is the whisk of the mixer enough to assemble the different steps?
Merci de votre réponse
Hello Dounia, it works with a drummer too :)
Hi,
I intend to make your recipe on Friday for a birthday on Saturday lunchtime. Can we make all the elements the day before and assemble the same day? It's especially for the meringue buttercream that I ask myself the question.. I can't find almond puree in supermarkets but I found "almond spread" in the organic section, can I use it like almond puree?
Thank you very much ☺
Hello Laura, yes we can make the day before, for the almond puree, I use the Jean Hervé brand in organic stores. See you soon
Hello,
Your cake is beautiful and I plan on making it for a friend's baby shower. The only problem is that she is allergic to eggs (especially when they are not cooked)
So I was wondering how I could replace the meringue-based icing? Maybe with the same preparation that we put in the cake?
Hello Anne, an egg allergy is not easy, I would even advise you not to make a cake (cake = egg)! Why not go for a dessert? Or a no-bake cheesecake? You will find recipes in my index or elsewhere on the web.
Hello
I have just tested your super hit recipe great success. Your site is just beautiful and makes you want to test everything a big thank you for your sharing
I took the liberty of putting the link to your site on a baking group on Facebook so that they could all discover your wonderful pastries.
Thank you Véronique :)
Hello, little questions? For a 25 cm mold? Multiplying by 2 will be enough? THE cake should be enough for 15 people.
and having only one mold they will cook in a row? but the preparation will not fall since it is egg whites? since it is 45 minutes of cooking or maybe more since it will be bigger. the last one will leave to cook not before 3 hours
Indeed, many questions! Multiplying by two will be insufficient, I think. It takes a long time to start cooking a layer cake with a single mold. No, the dough does not fall. Bigger = more cooking. Good luck...
All right .
It was not a great success.
The cakes didn't rise so it was not easy to cut them in 2.
And my buttercream, which I think was very successful despite everything, did not cover the cake, we could still see it underneath and had a yellow appearance.
Hello,
Since I can't use raw eggs, is it possible to make more cream cheese filling and also use it as a frosting instead of meringue buttercream? Thanks in advance for your feedback and thanks for your great recipes
Hello Margaux, yes it is possible but I would advise adding mascarpone because the cream cheese has a hard time holding up on its own.
This cake inspired me for one of my first layer cakes! Very beautiful, always nice to look at!
Hello
Where can I find coconut flavor?
Thank you
Hello, we can find some here for example: https://www.feeriecake.fr/560-arome-noix-de-coco.html?search_query=arome+coco&results=378
Dear Lilie,
Thank you for this wonderful recipe! I want to try it for my little sister's birthday this weekend. Tell me, do you think it is possible to replace the 200g butter in the cakes with coconut oil? Kisses!
Tested and approved yesterday! I had a bit of difficulty with the Swiss meringue with butter.
Hello Cut the sponge cakes in their heights that is to say. I turned the question in all directions I do not understand
Hello,
How many people is this cake for?
Thank you very much
I am tempted by this magnificent recipe! Do you think I can replace the grated coconut with a marzipan decoration?
You can, but the result will be more disgusting;)
Thank you for this recipe.
I liked this cake so much that this is the first time I've thanked the creator! Thank you Lily.
I am seduced by the texture, soft almost melting, the light and generous flavor, the sweetness of the coconut sublimated. Sweetened just the right amount of subtlety and sweetness. This dessert is simply perfect.
I think THIS dessert is my favorite, just before the pecan and maple syrup layer cake.
Barely savored, I already want to cook another one ;-)
THANK YOU
Ideal recipe for making mini cakes.
I always share a treat with my colleagues to celebrate my birthday, and in these difficult times of health crisis to get 30 people together in one room to share a cake.
So I made several batches of mini cakes in muffin molds but not very full, so that they do not rise too much. I cut these small cakes in 2, filled with cream, with a little more cream on top, and a raspberry from the garden for decoration. All in presentation paper, easier to eat with your fingertips.
These Raffaëlo-style bites were a huge success... more so than the lemon bites (the recipe - also a hit - for the lemon poppy seed layer cake adapted in the same way). I would have liked to share the photo... A pleasure for the eyes.
Hello,
I want to make this cake for my son's birthday in June but I wanted to be sure of one thing: for making the basic cake, is the coconut milk the one you find in cans?
We look forward to seeing you!
Rose
Hello Rose, absolutely, canned coconut milk is good, see you soon :)
Hello,
Quick question, do you only use egg whites for the biscuit? What do you do with the yolks?
Thank you for your answer, I want to make this cake for the baptism of my grandson
Hello Patricia, indeed I only use egg whites for this base, this allows for a lot of lightness. I refer you to my article "What to do with egg yolks?" here: https://liliebakery.fr/que-faire-avec-des-jaunes-doeufs/
A Catalan cream for example, it's perfect. See you soon :)
Hello,
I'm planning on making this cake for my parents' 40th wedding anniversary.
On the "almond puree" line in the ingredients, it says "soft butter" in parentheses, does this mean that you can simply replace the almond puree with soft butter? It doesn't taste the same though?
Not having any almond powder, I am wondering about a substitute.
Hello Alexia, thank you for your message. I mentioned soft butter because at the time I wrote the recipe, it was hard to find almond puree in stores, which is no longer the case today. Indeed, it is better to take almond puree for the taste. See you soon :)