Step 1: Prepare the Almond Cake Batter Start by preheating your oven to 350°F and greasing your cake pans. In a bowl, mix 1 1/2 cups all-purpose flour, 3/4 cup almond flour, 2 teaspoons baking powder, and 3/4 teaspoon salt. In another bowl, cream 3/4 cup unsalted butter and 1 1/2 cups sugar until fluffy, then add 3 large eggs, 1 teaspoon vanilla extract, and 1/8 teaspoon almond extract. Gradually stir in 3/4 cup milk and the dry ingredients. Pour into pans and bake for 35 minutes don’t forget, if you’re looking for more easy baking ideas, check out our simple peach cobbler dump cake recipe for inspiration!

Step 2: Make the Coconut Custard While the cake bakes, prepare the custard ahead of time. In a saucepan, whisk together 1 cup canned coconut milk, 1/4 teaspoon vanilla extract, 2 tablespoons sugar, 3 tablespoons cornstarch, and 1 large egg yolk. Heat on the stove, stirring constantly, until it thickens to a pudding-like consistency. Let it cool this step adds that creamy heart to your Raffaello Cake.

Step 3: Whip Up the Buttercream Once your cake is out and cooling, it’s buttercream time. Combine 5 large egg whites and 1 1/2 cups sugar in a heatproof bowl, heating to 160°F over simmering water. Beat until stiff peaks form, then gradually mix in 1 1/2 cups unsalted butter, 3 to 4 tablespoons coconut milk powder, and 1 to 2 drops almond extract. This creates a smooth, dreamy frosting that’s worth the effort.

Step 4: Assemble the Cake Now for the fun part layering! Optionally brush the cooled cake layers with simple syrup. Spread a thin layer of buttercream, pipe a dam around the edges, add half the coconut custard, and scatter 1/4 cup sliced almonds on top. Repeat for the next layer, then finish with a crumb coat, final frosting, shredded coconut on the sides, and maybe some Raffaello candies. Chill before serving for the best texture it’s like building a tasty puzzle!