Almond coconut cake is delicious blend of almond, coconut, white chocolate and lemon flavors. It has almond sponge, white chocolate- coconut filling with just a hint of lemon taste, and it’s decorated with Raffaello candies and desiccated coconut.
To be honest I really had doubts when I should give a name for this recipe. An original recipe that was my starting points was Raffaello cake. Although the cake is really beautiful and delicious I can’t say that it tastes like Ferrero Raffaello confectiones. It has moist and soft almond sponge made with browned butter. The filling is made with white chocolate, coconut milk, cream and Greek yogurt, but it also has a hint of lemon flavor thanks to freshly squeezed lemon juice added into melted chocolate. It’s coated with thick layer of desiccated coconut. In the end it is the perfect combination of all these flavors. I made several changes from original recipe. I skipped grated lemon zest in the filling, because I thought it will be overpowering, and I was right (I’m not a fun of lemon in my cakes )
Perhaps I’m a little late to sharing this recipe with you as it would be perfect white dessert for Christmas or New Year but as they say, better late than never. Actually I made this lovely Almond coconut cake as a surprise for my husband to serve it after New Year’s dinner. He is a huge fan of Ferrero Raffaello confectiones. If you want to see a smile on his face just give him a box of Raffaello, and he will literally devour them in no time. I know that homemade cake would not be able to create that unique combo of crispy shell filled with milk cream and blanched almond, covered with flakes of coconut that my husband simply adores, but I was willing to try anyway.
Almond sponge was just a breeze to make, but the filling gave me a headache. First of all it takes much more time to make than I thought because I had to wait for hours to chill it. I got stuck late into the night in my kitchen because I started to make a cake in the evening.
And second, the filling was so thin and runny even after it was cooled so I almost gave up and throw it in the sink. But around two in the morning I decided to pour the filling mixture over the cake layers because the cake is making in the mold anyway, and went to sleep. All night I turned in bed and could not wait for morning to see what happened. I thought that I would just find a huge mess in the fridge. I thought the filling will never thicken enough. It would be such a shame, I am food blogger so we have desserts all year round and now we will celebrate New Year’s Eve without dessert!!! My husband will not stop joking at my account until next year. I waited for the morning with the same anxiety as a child when waiting to finds a gift from Santa Claus under the Christmas tree.
But this Almond coconut cake was the best surprise. When I remove the cake from the mold it was the most beautiful cake I have ever made. The filing was so smooth, thick and luscious. I was relieved and I can’t describe you how happy and pleased was my husband when he tried his dessert.