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).

For almond sponge:

  • 7 large egg whites
  • 1 3/4 cups ( 225g) powdered sugar
  • 1/2 cup + 1 tablespoon (125 g) unsalted butter
  • 3.5 oz (100g) toasted almonds-ground
  • 1 cup (100g) sifted cake flour
  • A pinch of salt

For the filling:

  • 14 oz. (390 g) white chocolate-chopped
  • 1 1/3 cups Greek yogurt
  • 1/2 cup heavy cream
  • 1 cup coconut milk
  • 1 tablespoon gelatin dissolved in 3 tablespoon cool water
  • 2 tablespoon freshly squeezed lemon juice

For decoration

  • 1/3 cup heavy cream
  • 2 teaspoon powdered sugar(or more to taste)
  • 1 teaspoon vanilla
  • 8-10 Raffaello pralines
  • Shredded/Grated coconut (approximately 1 cup)


  1. The cake should be made a day ahead because it has to chill overnight in the fridge before you will be able to assemble it completely!!!

To make the almond sponge:

  1. Preheat the oven to 350 F and line two baking trays with parchment paper, set aside.
  2. In a small saucepan heat the butter until lightly browned, then let it cool completely.
  3. Mix the egg whites with a pinch of salt until soft peaks form. Gradually add powdered sugar and mix until combine. Mix in cooled browned butter. Gently stir in ground almond and flour.
  4. Divide the mixture on the two baking trays forming a thin layers (10 x 14 inch each).Bake for 15-16 minutes (until light golden)
  5. Let the almond sponge cool, then cut 2 circles from each layer. You should cut out one 7 inch round layer (that will be the base layer) and three 6 inch round layers.
  6. You can cut the leftover sponge into small rectangles and oven-dry them to make tasty breakfast biscotti.

You can find complete recipes of this ALMOND COCONUT CAKE in

Leave a comment

Your email address will not be published. Required fields are marked *