Raffaello Coconut Ruffle Cake

Rafaello Coconut Ruffle Cake

 

I confess I did not know there was such a wonderful thing as a Raffaello Coconut Praline until last year when I made my Ferrero Rocher Hazelnut Truffle Cake.

One of my awesome readers suggested I make a Raffaello Cake~ so here it is, my Raffaello Coconut Ruffle Cake.

This is a new recipe for Coconut Sponge Cake since many had trouble with my original Coconut Sponge Cake; I decided I better get to work on an easier more user friendly recipe and this one is a sure fire winner!

Raffaelo Coconut Ruffle Cake

This cake is my new favorite in the coconut department and it is so easy to mix. The end result is light and fluffy and loaded with coconut flavor!

Whether you go ahead and add the coconut buttercream with Russian Ruffle Tips or not, and the piles of Raffaello Pralines to the top like I did~ I know at the very least you are going to love this new cake recipe!

I debated whether I wanted to put a different filling in this cake besides coconut buttercream, but when it was all said and done I am glad I went with the classic coconut layer cake style with just pure buttercream.

You can of course use any filling you like similar to my Lemon Coconut Cake from last year, but I really thought this cake needed to be just pure coconut to highlight those luscious Raffaellos!

I did use all of the Raffaellos from the gift box I bought which contains 45 individually wrapped Raffaellos.  I’d say by the time I ate about 10 of them I was left with a good 35 which was a perfect amount to go on the finished 7″ cake!

Phew! Good thing I didn’t keep eating them!

Ok one last thing before I get to the recipe, you are probably used to seeing me make 7″ cakes now in almost all of my layer cake videos.

I just prefer the 7″ size, but take note that any recipe that is calculated to yield 2-8″ layers will also give you 3- 7″ layers.

Just be sure to divide the batter evenly among the pans you are using and you will have no trouble!

*Many people are not familiar with coconut emulsion ~ it is essentially a concentrated flavoring more intense than an extract. You can use coconut flavoring instead or leave it out altogether


5.0 from 3 reviews
Raffaello Coconut Ruffle Cake
 
This is a building on recipes project so be sure to prepare your buttercream recipe(s) in advance.
I used Swiss Buttercream for the filling & crumb coating and American Buttercreamfor the ruffles since the Ruffle Tips work best with a super stiff buttercream like the American Style
Prepare your cake pans with professional bakery pan grease & parchment paper liners
Serves: 1-7" cake or 1-8" cake
Ingredients
  • ½ Recipe Swiss Buttercream
  • 2 teaspoons Coconut Emulsion
  • ½ Recipe American Buttercream
  • 35 Raffaellos for decor
  • For the Coconut Cake:
  • Unsalted Butter 8 Tablespoons (113g)
  • Granulated Sugar 1 cup (200g)
  • Eggs 2 (100g)
  • Coconut Emulsion 2 teaspoon (10ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Coconut Milk 1 cup (240ml)
  • All Purpose Flour 2 cups (250g)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt 1 teaspoon (6g)
  • Sweetened Flaked Coconut 1½ cup
Instructions
  1. COMBINE THE EGGS WITH THE FLAVOR EXTRACTS AND WHISK TO COMBINE
  2. SIFT THE FLOUR WITH THE BAKING SODA, POWDER & SALT- RESERVE
  3. CREAM THE BUTTER WITH THE SUGAR ON MEDIUM TO HIGH SPEED UNTIL LIGHT & FLUFFY AND THIS WILL TAKE ABOUT 3-5 MINUTES
  4. AT THIS POINT YOU CAN SLOWLY ADD IN THE EGG MIXTURE AND BE SURE TO STOP THE MIXER TO SCRAPE THE BOTTOM & SIDES OF THE BOWL FROM TIME TO TIME
  5. ALTERNATE THE DRY INGREDIENTS WITH THE COCONUT MILK STARTING WITH ABOUT ⅓ OF THE DRY AND MIX JUST TO COMBINE THEN ADD HALF OF THE COCONUT MILK
  6. ADD ANOTHER ⅓ OF THE FLOUR AND THE REST OF THE COCONUT MILK
  7. FINISH WITH THE REMAINING FLOUR MIX JUST TO COMBINE
  8. ADD THE COCONUT ALL AT ONCE AND MIX JUST TO COMBINE
  9. THEN DIVIDE THE BATTER EVENLY BETWEEN THE PANS
  10. BAKE IN PREHEATED 350°f OVEN FOR ABOUT 20-25 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT WITH MOIST CRUMBS
  11. COOL COMPLETELY THEN ASSEMBLE THE CAKE AS SHOWN IN THE VIDEO
 

 

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40 Comments

  1. Hi Gretchen

    I used your other coconut recipe to make a coconut cake before and it turned out perfect. I am wondering which recipe do you feel is nicer in taste and texture for those who didnt have any difficulty with the previous recipe?

    This cake looks great, btw.

  2. What is Coconut Emulsion ?
    I made your American buttercream yesterday and it was very very soft, what did I do wrong ? I was unable to pipe simple decorations with it. By the way your chocolate cake was DIVINE !!

    1. Emulsions are more concentrated flavors than extracts. So it is like coconut flavoring. Im not sure what went wrong with the buttercream since I do not experience a soft result with the buttercream recipe. Did you use everything exactly like me?
      One person shared with me, that he used a hand mixer and it was too soft as you mention, so if you are using a hand beater this could be the reason- perhaps cut back on the heavy cream in this case since a hand beater is not going to whip cream like a balloon whip of a stand mixer will

  3. Gretchen as soon as I saw this cake, I literally fell out of my chair! I’m not for sure whether to blame it on the coconut or the Raffaellos! I’m definitely going to make this! Thanks again for another super recipe! 🙂 I’m rating it now because I know that it has to be awesome, just look at the recipe! 🙂

    1. Looking for place to get clarification. Your video shows 3-7″ cakes. Your written instructions say 1-7″ or 1-8″. I need to make 2 1/4″ sheet cakes, so please clarify. And also should I triple or 4xs the recipe to get what I need? I need recipe by tomorrow. So please clarify… thanks

      1. Ah yes, I see where the confusion will be. The yield for the cake – the finished cake is 1-7″ cake (a 3 layer 7″ cake) because I have been obsessed with 7″ pans lately, However for those who only have 8″ pans you will just divide the batter between 2-8″ pans and get 1- finished 2 layer 8″ cake.
        Sorry for the confusion.
        This is a building on recipes where you will need to bake 1X cake recipe (again in whatever pans you like) and the buttercream etc to get to the finished project

  4. Hi Gretchen, i was curious if you would use the same amount of coconut extract as you would coconut emulsion? I don’t want the coconut flavor to be overpowering. Im going to put white chocolate ganache in the center and almonds. Thanks for the inspiration your cakes are amazing!

  5. Hi Gretchen. I would like to make this cake, one question please. what is the difference between using butter and margarine? Thanks.

  6. hello gretchen!!
    im daniel the 12 year ld agin, and I cant belive that you actualy used my suggestion! thank you so so much!!! remember when I commented that I always wanted to be a famous chef? well, this is as close as I got so far! thank you!! also, there is a thurd truffle that ferrero makes, and it is called ferrero rondnoir and a darkchocolate lover like myself would be absolutely sold at the idea of a loushious dark chocolate hazelnut truffle cake! I already planned the recipie myself, but I would need some advice. but also, ferrero has taken it to the next level wih ferrero gardon the pistasio truffle! anyway, Hope to be in your blog vieos again sometime!

    1. alright!! Well thanks for hte suggestion and Im sorry I didnt remember your name or WHO exactly asked me to do it! But thankyou again! Wow you are the Fererro Connoisseur!! Ill have to look out for those now!

      1. thank you so much!
        of coarse, i absolutely dint mean that I expected my namr to be in it, andit doesnt matter if it is. anyway,(i sure do like saying anyway) I havent Been on your blog for a month, because every year my family goes on a camping vacation, and this time it was around Germany, Denmark,and Sweden. Germany is best known for its martsipan, and I was also wondering if you could teach me or tell me where I can find out how to make it, or what I can do with it other than stuff myself 🙂
        thank you gretchen!

  7. thank you, Gretchen!
    its my brothers birthday and I wanted to make the ferrero Rocher cake, but I only have one 7 1/2 pan and one nine inch pan, and I don’t K now if it is a good idea to make the 7 1/2 cakes one by one, since it is a separation foaming method. what should I do?
    thank you for helping me!

    1. Not a great idea to leave foamed cakes out while the other bakes click here for more
      Sometimes its worth investing in another pan just to make your life easier they are quite affordable and it sounds like you are a more advances baker to take on the Ferrero cake! CLICK HERE

      1. thanks for the advice and especially the complement! it means a lot coming from you!
        I understand you can buy it online, but is there any way to buy one quicker, since the birthday is a few days away? is there a store that I can buy it from? I’ve looked, and I haven’t seen it anywhere.
        thanks so much, Gretchen!

          1. Hello ms. Gretchen!
            sorry tho bother you so much, but when I went to Michel’s crafts, there was no 7 inc for some reason. we checked online, and seems like no stores that I know sell them. only 6″, 8″, 10″, and 12″.i was just wondering if there are any places that are going to b helpful. you know, a bake shop. thank you!

          2. Hey sorry you couldn’t find them locally, also I don;t know where you live so it is hard for me to say where to go, but you can do a local online search, or amazon. I purchase most of my things through amazon anyway- they deliver in 2 days

  8. Gretchen, I made two 8 inches of this cake but mine did not come out very tall. I am sure I put all the ingredients in the cake.

    1. Megan,

      Can you tell me more about Thymly Products flavors? I have a small cake shop and i looking to develop a variety of doughnuts that are different from the norm. I am going after more of the shock factor. Have they been able to create any flavors like that for you?

  9. Hi Gretchen
    I made the cake in the food processor and it came out just OK. It took 3 minutes.
    For the glace i used half a portion English custard with coconutmilk and a small amount of buttercream combined.

  10. Would I use the same amount of extract as emulsion? 1:1 substitution?
    Thank you. Can’t wait to try the cake.

    1. emulsions tend to be stronger than extract so, taste as you go to get it perfect. I would start with half the amount and go from there to your liking

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