Sponge Cake:

1. Preheat your oven to 320°F (160°C) and line two 5-inch (12 cm) round cake pans with parchment paper.
2. 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.
3. 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.
4. Add the flour and salt, and mix just until smooth and fully combined.
5. 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.
6. 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:

1. 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:

1. Use a cake leveler or serrated knife to cut the cakes into even layers.
2. Place a cake board on a turntable, then set down the first cake layer.
3. Using a piping bag fitted with Swiss meringue buttercream, pipe a border around the edge of the cake.
4. Fill the center with whipped coconut ganache, smooth with an offset spatula, and place the next cake layer on top.
5. Repeat with the remaining layers, then frost the entire cake with a thin layer of Swiss meringue buttercream.
6. 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.