Raffaello Birthday Cake. I made this Delicious Almond Coconut Cake for my son's birthday and he loved it. If you love the almond and coconut flavors of the famous Raffaello candy truffles, you'll love this elegant coconut birthday cake! I used almond flour to make the cake layers and coconut cream, then filled it with shredded coconut and frosted with a light coconut butter cream! This coconut cake is so easy to make and has just the right amount of sweetness!It really is a must try!!

Here are the ingredients:
- Cake -----
- 6 eggs,
- 120g ground almonds
- 200g sugar
- 140g all-purpose flour
- 1 tsp almond extract
- pinch of salt

- White Chocolate Coconut Frosting ------
- 3 tbsp canned coconut milk
- 275g Mascarpone cheese
- 500g whipping cream
- 200g white chocolate
- 35g powdered sugar
- 40g unsweetened shredded coconut
- 1 tsp coconut extract

- Decorating ------
- 240g canned coconut milk
- unsweetened shredded coconut
- Raffaello truffles
- White chocolate
- Chopped almonds

Instructions:

- Preheat oven to 170C (340F) . Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper.
- 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.
- Mix egg yolks with almond extract in a small bowl and fold them into the whipped whites.
- Add ground almonds and flour gradually and incorporate into the batter carefully.
- Pour the batter into the prepared pan.
- Bake for 40 minutes until lightly golden.
- Let it cool for about 10-15 minutes. Remove from pan and cool completely.
- Meanwhile prepare the frosting. Place chocolate and coconut milk in a microwave bowl and melt in 30 seconds bursts.
- Mix Mascarpone cheese until smooth in a large bowl. Add melted chocolate, combining them together.
- Whip the cream until stiff peaks form in another large bowl, incorporating the powdered sugar.
- Incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover it and place it in the refrigerator until ready to use.
- Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
- 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.
- Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
- Decorate as desired, I’ve used white chocolate, Raffaello truffles and chopped almonds.
- Enjoy

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