This coconut layer cake is soft, fluffy, and packed with coconut flavor from top to bottom. With moist sponge cake, coconut ganache, silky buttercream, and a rich dark chocolate drip topped with Raffaello, it’s the ultimate showstopper!
Jump to:
The Raffaello layer cake is an ultra-indulgent coconut almond layer cake, inspired by the famous candy. With its elegant white finish and generous topping, it always makes a big impression!
It features a rich and fluffy vanilla sponge cake, filled with a whipped white chocolate coconut ganache. The layers are stacked and frosted with smooth Swiss meringue buttercream for a sleek drip cake look.
Perfect for birthdays, holidays, or any special celebration, this coconut layer cake is as stunning as it is delicious—topped with Raffaello candies, shredded coconut, and a dark chocolate drip.
Why you'll love this recipe
Craving for more coconut recipes : Give these a try coconut cupcakes, coconut macarons, coconut truffles, coconut balls.
Ingredients you need
Here’s what you’ll need to make this Raffaello coconut cake:
- Vanilla sponge cake: Softened unsalted butter, granulated sugar, room temperature eggs, cake flour (T45), a pinch of salt, and vanilla extract.
- Whipped coconut ganache: White chocolate, heavy cream, thick coconut cream, vanilla extract, and optional shredded coconut.
- Swiss meringue buttercream: Egg whites, granulated sugar, unsalted butter, and vanilla.
- Chocolate drip: Baking dark chocolate and heavy cream.
- Raffaello candies: For decorating.
How to Make Coconut Layer Cake
Here are a few quick visual steps. Don’t forget—the full instructions with exact measurements are in the recipe card below!
Start by adding the butter, sugar, and vanilla to the bowl of your stand mixer. Whisk for 1–2 minutes until smooth.
Then add the eggs one at a time, mixing between each addition. Continue mixing for about 5 minutes until the batter is light and fluffy.
Mix in the flour and salt, and keep mixing for another minute until the batter is smooth and well combined.
Divide the batter evenly between two round cake pans lined with parchment paper, then bake as directed in the recipe card. Check doneness with a cake tester or knife blade.
Place the chopped white chocolate in a large bowl. Heat the heavy cream and coconut cream until boiling, then pour over the chocolate.
Stir until fully melted, then blend for a smooth ganache. Cover with plastic wrap (touching the surface) and chill overnight. On the day of assembly, whip the ganache until it’s thick and creamy.
Start by slicing the sponge cake into even layers. Place the first layer on a cake board over a turntable. Pipe a ring of Swiss meringue buttercream around the edge, then fill the center with whipped coconut ganache and smooth it out. Add the next layer and repeat.
Cover the entire cake with a thin coat of buttercream and smooth with a scraper. Chill the cake for 1 hour to set.
For decoration, pipe swirls of coconut ganache on top using a 1B tip. Add Raffaello candies, sprinkle with shredded coconut, and finish with a dark chocolate drip.
Conseils pour cette recette
You will also love
I hope you enjoyed this coconut layer cake recipe! Feel free to leave a rating and a comment to let me know what you think. Happy baking!
Print
Coconut Layer cake
- Total Time: 1 hour 45 minutes
- Yield: 10 slices
Description
Coconut Raffello layer cake, a sponge cake, a coconut white chocolate whipped ganache, a Swiss meringue buttercream (for a 12 cm layer cake 8-10 parts)
Ingredients
Sponge Cake
- 320 g (2 ½ cups) cake flour
- 150 g (¾ cup) granulated sugar
- 300 g (1 ⅓ cups) unsalted butter - very soft
- 6 eggs - at room temperature
- 1 tsp vanilla extract
- 1 pinch of salt
Whipped Coconut Ganache
Follow the whipped coconut ganache recipe.
Swiss Meringue Buttercream
Follow the SMBC recipe.
Chocolate Drip
- 50 g (1 ¾ oz) chocolate - semi-sweet
- 50 ml (3 tbsp + 1 tsp) heavy cream - full-fat
Instructions
Sponge Cake:
- Preheat your oven to 320°F (160°C) and line two 5-inch (12 cm) round cake pans with parchment paper.
- In the bowl of a stand mixer, beat the very soft unsalted butter, granulated sugar, and vanilla extract on medium speed for about 3 minutes, until light and creamy.
- Add the eggs one at a time, mixing well after each addition. Then increase to high speed and mix for at least 5 minutes until the batter is thick and fluffy.
- Add the flour and salt, and mix just until smooth and fully combined.
- Divide the batter evenly between the two pans and bake for about 45–55 minutes. Check doneness by inserting a toothpick in the center—it should come out clean.
- Let the cakes cool in the pans for a few minutes, then turn them out and let them cool completely on a wire rack.
Whipped Coconut Ganache:
Follow the instructions in the coconut ganache recipe. Chill the ganache until firm, then whip it with an electric mixer on the day of assembly until thick and fluffy.
Swiss Meringue Buttercream:
Follow the detailed recipe for Swiss meringue buttercream.
Dark Chocolate Drip:
- Place chopped dark chocolate and heavy cream in a microwave-safe bowl. Heat in the microwave or over a double boiler until smooth and melted.
Assembly and Decoration:
- Use a cake leveler or serrated knife to cut the cakes into even layers.
- Place a cake board on a turntable, then set down the first cake layer.
- Using a piping bag fitted with Swiss meringue buttercream, pipe a border around the edge of the cake.
- Fill the center with whipped coconut ganache, smooth with an offset spatula, and place the next cake layer on top.
- Repeat with the remaining layers, then frost the entire cake with a thin layer of Swiss meringue buttercream.
- Smooth the sides and top with a cake scraper, then chill the cake for 1 hour.
Decorate the Raffaello cake with piped whipped ganache, Raffaello candies, a sprinkle of shredded coconut, and a drizzle of dark chocolate sauce.
Notes
Storage:
Store this layer cake in the fridge for 2 to 3 days in an airtight container. Let it sit at room temperature for 20–30 minutes before serving so the texture and flavors come back perfectly.
Tips:
- Make the sponge cake the day before for easier assembly.
- Let the coconut ganache chill completely before whipping.
- Whip the ganache on medium speed and don’t overmix.
- Use a piping bag and a cake scraper for a clean finish.
- Decorate just before serving for a fresh and neat look.
- Prep Time: 50 minutes
- Cook Time: 55 minutes
- Category: cake, Dessert
- Cuisine: American
Nutrition
- Calories: 528
- Sugar: 52
- Sodium: 155
- Fat: 19
- Saturated Fat: 11
- Carbohydrates: 77
- Fiber: 1
- Protein: 12
- Cholesterol: 133
You say soak the yeast. WHAT Yeast. Do you mean gelatin
Yes, it's a translation error, it's the gelatin leaves.