Happy weekend everyone!! This was a very special week for us; we celebrated our daughters 18th Birthday! I have to admit this comes with some mixed feelings and maybe a few secret tears:) Yes my babies are growing up, making me think back to when they were little, time goes by so fast indeed, but now I have a grown up daughter, and I am very proud of the young lady she’s become!
We share a love for all things coconut, usually my kids let me know what kind of cake they would like to have on their birthday, but this year they were both asking for a surprise:) I’ve made her a almond coconut cake with raw Raffaello truffles, you could of course use the real Raffaello truffles. I’ve made the cake refined-sugar free; almond coconut sponge filled with coconut whipped cream, so simple but so delicious!
If you love coconut you’ll love this cake!!
Almond Coconut (Raffaello) Cake
Almond Coconut Sponge
- 6 large eggs, room temperature
- pinch of salt
- 1 cup honey or sugar
- 1/2 cup almonds, ground
- 1/2 cup unsweetened shredded coconut
- 1 cup all-purpose unbleached flour
- 1 tsp almond extract
- 500 ml whipping cream, 35%, chilled
- 1 tsp vanilla sugar
- 1/4 cup honey or icing sugar
- 1 cup unsweetened shredded coconut
- 1 cup canned coconut milk
- 8 or more Ferrero Raffaello truffles, optional
- lightly toasted shredded coconut, optional
-Grease and line a bottom and sides of a 9-inch (23 cm) pan with parchment paper. Preheat oven to 340F/170C.
-Separate egg whites from yolks. Add a pinch of salt to the whites and start mixing until foamy. Gradually add honey or sugar and continue whipping until stiff peaks form.
-Mix egg yolks with almond extract and fold into the whipped whites.
-Mix together ground almonds, coconut and flour then gradually and carefully incorporate into the whites.
-Pour batter into prepared pan. Bake for 40-45 minutes, until golden brown. Let cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
For the whipped cream frosting:
-In a large bowl mix the whipping cream and the vanilla sugar. Whip until lightly/almost stiff then gradually add the honey or icing sugar, as sweet as you like it, continue whipping until stiff peaks form. Fold in the shredded coconut.
Assemble the cake:
-Divide the sponge cake into 3 layers. Place one layer on a serving plate. Spread 1/3 cup coconut milk over the cake. Spread evenly with a bit less then a third of the whipped cream. Top with second cake layer and repeat. Add the third layer of cake. Cover the top and sides of the cake with whipped cream, leaving it like that or get creative with piping rosettes and so on. Decorate with Raffaello truffles and toasted coconut. Refrigerate until ready to serve.
Tip: You could get fancy and drizzle some coconut liquor (Malibu) over the sponge layers:)
Happy 18th Birthday!
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