Raffaello Poke Cake
Let me tell you about this cake…it is finger-licking-good! This amazing cake is inspired by Raffaello candy. A soft coconut cake topped with white chocolate/coconut smooth cream and topped with whipped cream, coconut and almonds!
Oh please tell me that you know what a Raffaello candy is?!! I brought a few slices of this cake to school with me and when I told them that the cake was inspired by Raffaello, they all looked at me like I speaking another language. Neither my friends nor hubs have ever heard of this candy. So weird!
It’s been my favorite candy since I was a kid. In fact, I remember that I got a box of them on my birthday when I was turning six or seven. I got it in the morning, before the party, from my grandparents. While everyone was cooking and preparing for the party, I was missing. I heard them look for me but I was not coming out… I was sitting under the big dining room table, working my way through the box. By the time they actually found me…the box was gone. It was a happy birthday indeed!!
Anyway, whether you’ve heard of the candy or not, this is a cake that will make your taste buds sing a happy tune! This is a homemade, soft coconut white cake. It is topped with smooth white chocolate and coconut cream and freshly made whipped cream. To make it extra special, it is also topped with sweet coconut flakes and crunchy almonds. This Raffaello cake is a pleasure for your senses!
Raffaello Poke Cake: Coconut Cake with White Chocolate/Coconut Cream & Whipped Topping
Ingredients
Cake:
- 1/2 cup unsalted butter softened
- 1 cup white granulated sugar
- 1 tsp. vanilla extract
- 4 egg whites
- 2 cups cake flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup coconut milk
- 1/3 cup low fat buttermilk
Cream:
- 1 1/2 cups baking white chocolate
- 3/4 cup sweetened condensed milk
- 1 cup coconut flakes
- 1 tsp. vanilla extract
- 3 Tbsp. unsalted butter
Whipped Cream:
- 1 cup heavy whipping cream
- 2 Tbsp. white granulated sugar
Topping:
- 2 cups coconut flakes
- 1 cup sliced almonds
Instructions
- Cake:
- Preheat the oven to 350 and grease a 9x13 baking pan.
- In a bowl, beat butter for about thirty seconds and add sugar. Beat for about a minute, until light.
- Add egg whites one at a time, beating after each addition. Add vanilla and mix until combined.
- Sift flour, baking soda, salt and baking powder together.
- Lower the mixer speed to low.
- Alternating, add flour mixture and coconut milk then buttermilk in two parts, starting and ending with dry ingredients. Mix until just combined.
- Transfer the batter into the baking sheet, spread evenly. Bake for 20-25 minutes, until the toothpick inserted in the center comes out clean.
- Cream:
- Combine butter, white chocolate, condensed milk, vanilla extract and coconut flakes in a small sauce pot, over medium heat. Whisk with a silicone covered whisk while heating though, until the chocolate melts and the mixture is nice and smooth. Take off the heat and cool to room temperature.
- Whipped Cream: Add the cold heavy whipping cream in the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar. Beat until stiff peaks appear (don't walk away far). Keep in the refrigerator until ready to use.
- Poke holes all over the cake.
- Pour the white chocolate mixture over the cake.
- Make sure that the cake is completely cooled before you cover it in whipped cream.
- After the cake is covered in the whipped cream, spread the coconut in the even layer and sprinkle the almonds.
Nutrition
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More Cake Recipes:
Tiramisu Poke Cake
Samoas Poke Cake
Boston Cream Crepe Cake
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I’m in the UK so when you say flour is that plain flour or self raising flour? Also the oven temperature is that in Farenheit as we use Celsuius? Can’t wait to make this for my husband as these are his favourite chocolates.
Oh my yumminess! Pinning 🙂
Hi was wondering . isn’t the cream to thick to be absorbed by cake?
Hi Zahra! The cream is not too thick and it will start sipping into the cake side you will pole holes in it. Now that is the cream you’re talking about, right, not the whipped topping?
Excuse me can this cake be transformed into a layer cake?
Hello, Chris!
Yes, you can absolutely turn this into a two or three layer cake. Remember to adjust baking time for the cake accordingly and I would suggest doubling (or one and a half the) cream recipe for a three layer cake.
Oh my gosh this looks so good!! I’m putting it on the list to make when we go on vacation in a couple of weeks!! Thanks for a great recipe! 🙂
Awww, thank you! Happy vacation!
I’ve never heard of the candy….but now I NEED to try it! Such an amazing looking cake!
Thank you so much, Cathy!!
What kind of white chocolate is used? Will white chocolate chips work?
Hi Vicky! You can use the white chocolate baking bar or white chocolate chips.
Enjoy!
Raffaellos are my all time favourite chocolates! I am practically trying to lick my laptop screen here. Pinned and hoping to try this soon!
Haha, thank you, Cindy! I hope you try it soon too!
I love all of your recipes,especially the poke cakes Thanks Keep them coming you are wonderful !
Thank you so much, Sonya!
Thanks so much for this recipe. Long time lover of Raffaelo but had never thought of recreating it at all, let alone in a masterpiece such as this!
Thank you so much, Lori! So sweet!
This cake is calling my name. Yum! I think I found our Easter cake for this year. Pinned to try. Thanks so much for sharing the recipe!
Thank you so much, Jill! I hope you let me know how you liked it!
I’ve never heard of this candy but it combines my love of almond and coconut I’m all for it! This cake is amazing!
You must try it when you see it! It’s so good!
Thank you, Julie!