Sponge biscuit

  • 370 grams (13.05 ounces) flour
  • 120 grams (4.25 ounces) sunflower oil
  • 360 grams (12.70 ounces) sugar
  • 3 eggs (3 pieces)
  • 120 grams (4.25 ounces) milk
  • 5 grams (0.20 ounces) baking soda
  • 8 grams (0.30 ounces) baking powder
  • 250 grams (8.80 ounces) boiling water

Creamy coconut custard

  • 120 grams (4.25 ounces) butter (at room temperature)
  • 200 grams (7.05 ounces) coconut puree (or milk)
  • 3 egg yolks (3 pieces)
  • 40 grams (1.40 ounces) sugar
  • 15 grams (0.55 ounces) corn starch
  • 100 grams (3.55 ounces) coconut flakes (to taste)
  • 300 grams (10.60 ounces) cream 33%

Crunchy layer

  • 100 grams (3.55 ounces) white chocolate
  • 100 grams (3.55 ounces) almond paste
  • 70 grams (2.45 ounces) almonds
  • 80 grams (2.80 ounces) crispy waffles (or cornflakes)
  • 30 grams (1.05 ounces) butter

White chocolate coating custard

  • 600 grams (21.15 ounces) cream cheese
  • 300 grams (10.60 ounces) white chocolate


  • Mixer

    Essential for creating smooth and airy batter and custards. A stand mixer will save you time and muscle power.

  • Baking Pans (22 cm)

    Ensure you have three of these to bake each layer consistently. Using parchment paper can help with easy removal.

  • Spatula

    Ideal for mixing and folding ingredients gently, ensuring you retain the lightness of your mixtures.

  • Whisk

    Great for emulsifying your mixtures, especially handy when working with egg yolks and sugar.

  • Microwave or Double Boiler

    Necessary for melting chocolate without burning it. Microwaving in short bursts can give you more control.

  • Wooden Skewer

    Use this to test the doneness of your sponge layers. Insert it in the center, and if it comes out clean, they're done.


Step 1

Let's start with the sponge biscuits. This recipe makes three 22 cm (8.6 inch) layers. I recommend baking them separately for the best results.

Step 2

Tip: For even layers, weigh the batter and divide it equally.

Step 3

1. Preheat your oven to 180°C (350°F).

Step 4

2. In a bowl, mix all the dry ingredients: sift the flour, add the baking soda, baking powder, and mix well.

Step 5

Tip: Sifting helps to aerate the flour and remove any lumps.

Step 6

3. In a mixer bowl, combine the sunflower oil and sugar. Mix until well combined.

Step 7

Tip: This may take a few minutes; be patient for a smoother batter.

Step 8

4. Add the eggs one at a time, mixing well after each addition.

Step 9

5. Add half of the dry mixture and whisk until smooth.

Step 10

Tip: It's okay if the batter looks thick at this stage.

Step 11

6. Pour in the milk and then add the remaining dry mixture. Mix until well combined.

Step 12

7. Finally, add the boiling water and mix. The batter will be thin, but that's perfect.

Step 13

8. Pour the batter into a prepared pan and bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Step 14

Tip: All ovens vary, so keep an eye on your cakes.

Step 15

9. Once baked, wrap the warm biscuits in plastic wrap and refrigerate for 4-5 hours or overnight for best results.

Step 16

Tip: This step moistens the sponge and enhances the texture.

Step 17

For the creamy coconut custard:

Step 18

1. In a saucepan, mix the coconut puree, egg yolks, sugar, and corn starch.

Step 19

2. Cook over low heat, stirring constantly until the custard thickens and becomes smooth.

Step 20

Tip: Never leave it unattended to avoid lumps.

Step 21

3. Remove from heat, add the butter and coconut flakes, and stir until well combined.

Step 22

4. Cover the custard with foil directly on the surface to prevent a skin from forming and let it cool.

Step 23

5. In a separate bowl, whisk the cream until soft peaks form. Gently fold it into the cooled custard.

Step 24

For the crunchy layer:

Step 25

1. Finely chop the almonds using a knife or blender.

Step 26

Tip: Chopping by hand gives a better texture.

Step 27

2. Melt the white chocolate carefully in a water bath or microwave, avoiding overheating.

Step 28

3. Add the butter and almond paste to the melted chocolate and mix well.

Step 29

4. Allow it to cool slightly, then add the chopped almonds and crushed crispy waffles or cornflakes.

Step 30

For the white chocolate coating custard:

Step 31

1. Melt the white chocolate and cool it to about 30°C (86°F).

Step 32

2. Whip the cream cheese until smooth, then add the melted white chocolate and whip again until fully combined.

Step 33

Assembling the cake:

Step 34

1. Soak the biscuits with some cream or sweet syrup, but be careful not to over-soak the edges.

Step 35

Tip: Over-soaking edges makes leveling the cake difficult.

Step 36

2. Start with the first biscuit layer, spread some coating custard on the sides.

Step 37

3. Add a crunchy layer, followed by half of the creamy coconut custard.

Step 38

4. Place another biscuit layer, and repeat the process.

Step 39

5. Finish with the third biscuit layer, then cover the entire cake with the remaining coating custard.

Step 40

6. Refrigerate the assembled cake for a few hours to set.

Step 41

And there you go! Bon Appétit!


When it comes to serving this luxurious Raffaello-inspired cake, the sky's the limit! Imagine a slice presented on a pristine white plate, garnished with a light dusting of powdered sugar and a sprinkle of toasted coconut flakes. You could even place a few whole Raffaello candies around the plate for an extra touch of elegance. Pair your cake with a warm beverage like a frothy cappuccino or a cup of fragrant herbal tea to enhance the delicate flavors of coconut and white chocolate. If you’re feeling adventurous, a scoop of vanilla bean ice cream on the side could add that perfect cool contrast to the cake's creamy layers. For a fun twist during spring or summer, serve smaller, square pieces in colorful cupcake liners, perfect for a garden party or a sunny brunch. Your guests will adore these bite-sized pieces of heaven!


For a gluten-free version, substitute the regular flour for a high-quality gluten-free flour blend. You'll want to make sure your baking powder is also gluten-free. As for the crispy layer, opt for gluten-free cornflakes to keep the crunch intact. Creating a vegan variation of this cake is a bit of a challenge but certainly doable. Replace the eggs in the sponge with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use coconut cream instead of regular cream and vegan butter in the custards. Finally, for the white chocolate layers, make sure to use dairy-free white chocolate and cream cheese.


  • Do I need to use a stand mixer, or can I use a hand mixer?

    You can certainly use a hand mixer, but a stand mixer will make the process much easier and quicker, especially when mixing denser ingredients.

  • How can I tell if my sponge biscuit layers are done?

    Use a wooden skewer to check the doneness. Insert it into the center of the sponge layer, and if it comes out clean, your layers are ready!

  • Can I prepare any components of the cake ahead of time?

    Absolutely! You can make the sponge biscuit layers and wrap them in plastic to refrigerate overnight. The custards can also be prepared ahead and stored in the fridge until assembly.

  • What's the best way to melt white chocolate without burning it?

    Melting chocolate over a double boiler gives you more control and prevents burning. Alternatively, you can microwave it in short bursts, stirring in between each burst.

  • How can I make sure my cake layers are evenly divided?

    Weigh your dough with a kitchen scale, then divide it by three for perfectly even layers. This ensures uniform baking.

  • Can I add other flavors to this cake?

    Sure! Almond or vanilla extracts can be added to the custard for a deeper flavor. Just be cautious with the quantities to not overpower the coconut and white chocolate.

Nutrition facts

Recipe Yield:1 cake (about 12 servings)
Calories:5500-6000 Calories
Calories (Min - Max):5500 - 6000
Total Fat:350g
Saturated Fat:200g
Total Carbohydrate:400g
Total Sugars:300g