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Will Cook For Smiles

Raffaello Poke Cake

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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 | from willcookforsmiles.com #cake #coconut

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 | from willcookforsmiles.com #cake #coconut #pokecake

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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!
Course Dessert
Cuisine American
Keyword coconut cream, coconut oil, poke cake, white chocolate

Ingredients

  • Cake:
  • 1/2 cup of butter softened
  • 1 cup of sugar
  • 1 tsp. vanilla
  • 4 egg whites
  • 2 cups of flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup of coconut milk
  • 1/3 cup of buttermilk
  • Cream:
  • 1 1/2 cups of white chocolate
  • 3/4 cup of sweetened condensed milk
  • 1 cup coconut flakes
  • 1 tsp. vanilla extract
  • 3 Tbsp. butter
  • Whipped cream:
  • 1 cup of heavy whipping cream
  • 2 Tbsp. sugar
  • Topping:
  • 2 cups of coconut flakes
  • 1 cup of sliced almonds

Instructions

  1. Cake:
  2. Preheat the oven to 350 and grease a 9x13 baking pan.
  3. In a bowl, beat butter for about thirty seconds and add sugar. Beat for about a minute, until light.
  4. Add egg whites one at a time, beating after each addition. Add vanilla and mix until combined.
  5. Sift flour, baking soda, salt and baking powder together.
  6. Lower the mixer speed to low.
  7. Alternating, add flour mixture and coconut milk then buttermilk in two parts, starting and ending with dry ingredients. Mix until just combined.
  8. Transfer the batter into the baking sheet, spread evenly. Bake for 20-25 minutes, until the toothpick inserted in the center comes out clean.
  9. Cream:
  10. 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.
  11. 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.
  12. Poke holes all over the cake.
  13. Pour the white chocolate mixture over the cake.
  14. Make sure that the cake is completely cooled before you cover it in whipped cream.
  15. After the cake is covered in the whipped cream, spread the coconut in the even layer and sprinkle the almonds.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

Raffaello Poke Cake Coconut Cake with White ChocolateCoconut Cream and Whipped Topping 4 from willcookforsmiles.com #cake #coconut #pokecake

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More Cake Recipes:

Tiramisu Poke Cake 6 © willcookforsmiles.com #cake #tiramisu #pokecake #whitecake

Tiramisu Poke Cake

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Samoas Poke Cake

Boston Cream Crepe Cake 3 (c) willcookforsmiles.com

Boston Cream Crepe Cake

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Reader Interactions

Comments

  2. Maggie

    March 17, 2014 at 11:14 am

    This looks amazing! Pinned and shared!
    Just one question, why you need to “Poke holes all over the cake”? I never made this one before. Is the white chocolate suppose to be poured inside the cake to be soaked up? So the top layer is just frosting?
    It just happened one of my colleagues mentioned this one today and it sounds so delicious. 🙂

    Reply

    • lyuba

      March 23, 2014 at 7:27 pm

      Hi Maggie!
      Poke cake gets its name from being poked all over so that whatever frosting or topping you put on it, soaks through the whole cake evenly. If the holes aren’t there, the topping would just slide to the sides. The top layer is just homemade whipped cream that goes over the coconut/while chocolate topping.
      Thank you!

      Reply

  4. Sue S.

    March 18, 2014 at 11:11 am

    Good Morning, I see oil listed in the recipe but butter is not. In the directions, butter is referenced. Cake sounds wonderful but I don’t want to mess it up. Would be great for Easter. Thanks.

    Reply

    • lyuba

      March 18, 2014 at 6:39 pm

      Thank you for catching it, Sue! It is supposed to be butter, I was originally thought about using oil but changed my mind at the last minutes. I still had it as oil in my notes and butter 🙂
      Thank you!

      Reply

  14. Jill

    March 26, 2014 at 1:48 pm

    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!

    Reply

  15. Lori P

    March 26, 2014 at 3:44 pm

    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!

    Reply

    • lyuba

      September 1, 2014 at 8:00 pm

      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.

      Reply

    • lyuba

      November 17, 2014 at 1:43 pm

      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?

      Reply

  24. Melissa

    May 17, 2015 at 3:21 pm

    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.

    Reply

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