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Home » Dessert » Cake » Raffaello Poke Cake

Raffaello Poke Cake

Created: March 16, 2014 Updated: May 16, 2022 by Lyuba Brooke 48 Comments *This post may contain affiliate links. Read More...

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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!

Raffaello Poke Cake Coconut Cake with White ChocolateCoconut Cream and Whipped Topping on a white plate

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 ChocolateCoconut Cream and Whipped Topping on a plate

Raffaello Poke Cake: Coconut Cake with White Chocolate/Coconut Cream & Whipped Topping

 A soft coconut cake topped with white chocolate/coconut smooth cream and topped with whipped cream, coconut and almonds!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Cool cake:: 1 hour hour
Total Time: 1 hour hour 45 minutes minutes
Servings: 9
Calories: 917kcal
Author: Lyuba Brooke

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

Calories: 917kcal | Carbohydrates: 78g | Protein: 15g | Fat: 67g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 226mg | Potassium: 794mg | Fiber: 10g | Sugar: 44g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 6mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Raffaello Poke Cake Coconut Cake with White Chocolate Coconut Cream and Whipped Topping on a plate

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

15.2K shares

Filed Under: Cake, Dessert

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.

Comments

  1. Angi says

    March 26, 2016 at 3:29 pm

    hi dear.. I have a question about the whipped cream..what kind of sugar to use granulated or powder sugar

    Reply
    • Lyuba says

      March 28, 2016 at 10:04 pm

      Granulated white sugar 🙂

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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