raffaello cake

Ingredients

• Servings: 10
• cake:
• 2/3 cup sweetened flaked coconut
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 4 eggs, separated
• 5 drops vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• topping:
• 1/4 cup apricot jam, or as desired
• 1 (16 ounce) can apricot halves, drained
• 2 cups heavy whipping cream, or more to taste
• 20 almond coconut candies (such as raffaello)

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• cook and stir flaked coconut in a skillet over medium-low heat until golden and toasted, about 5 minutes. remove from heat and cool.
• mix butter, sugar, egg yolks, and vanilla extract together in a bowl until smooth; add flour, baking powder, and toasted coconut and mix well.
• beat egg whites in a separate bowl until foamy; continue to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks. carefully mix egg whites into flour mixture; pour into the prepared cake pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake is clean, about 30 minutes. remove cake from pan and completely on a wire rack.
• place apricot jam in a small microwave-safe bowl and heat until easily spreadable, 15 to 20 seconds. spread jam the cooled cake and top with apricot halves.
• beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
• crush 15 almond coconut candies in a bowl using a fork; fold into the whipped cream. spread whipped cream mixture cake. cut remaining 5 candies in half and arrange on the cake.