A soft, creamy dessert that melts in your mouth.
If you're a fan of coconut and vanilla flavors, you're going to fall in love with this Coconut Vanilla Cake – also known as Raffaello Cake. It's one of those cakes that feels light and airy but is packed with flavor. Perfect for spring gatherings, birthdays, or just a cozy afternoon treat with coffee.
This cake is made with a fluffy coconut base and a silky vanilla custard cream. It’s simple, delicious, and always a crowd-pleaser.
If you want to see how to make it step-by-step check out my YouTube video:
🌿 Ingredients
For the base:
5 egg whites
150g sugar
35g flour
150g unsweetened shredded coconut
For the cream:
43g vanilla pudding powder (about 1 standard packet)
75g sugar
50ml cold milk
5 egg yolks
450ml milk
75g sugar (for boiling)
250g unsalted butter (softened at room temperature)
To finish:
Unsweetened shredded coconut for sprinkling on top
🍰 Instructions
1. Prepare the cream first (so it has time to cool)
In a bowl, mix vanilla pudding powder, 75g sugar, and 50ml cold milk.
In a separate bowl, whisk the egg yolks, then stir in the pudding mixture.
In a saucepan, bring 450ml milk and 75g sugar to a boil. Slowly add the pudding-yolk mixture while constantly stirring.
Cook for about 2 minutes until the cream thickens (don’t overcook or you’ll get scrambled eggs!).
Pour into a clean bowl, press plastic wrap directly onto the surface, and let it cool completely.
2. Make the base
Preheat oven to 180°C (fan setting). Grease and flour a 22x22cm pan.
Beat the egg whites until foamy, then gradually add the sugar while beating until stiff peaks form.
Gently fold in the flour and coconut just until combined.
Spread the mixture evenly in the pan and bake for 20 minutes. Let it cool completely.
3. Whip the cream
Beat the softened butter until creamy and pale.
Add the cooled pudding cream and beat until smooth and fluffy.
4. Assemble the cake
Spread the cream evenly over the cooled coconut base.
Generously sprinkle with unsweetened coconut on top for that snowy finish.
Chill in the fridge for at least 3–4 hours or overnight. This step makes the texture even better!
✨ Tips
You can bake the base a day ahead and assemble the cake the next morning.
For a pretty presentation, top with a few Raffaello pralines or toasted coconut flakes.
This cake is best served cold — straight from the fridge!
💭 Final Thoughts
This Coconut Vanilla Cake is one of those desserts that feels nostalgic, elegant, and comforting all at once. Whether you’re making it for holidays, Sunday lunch, or a cozy treat just because — it never disappoints. If you try it, let me know how it turns out!
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