Makes about 12 servingsAlmond Sponge Cake6 large eggs, room temperature Pinch of salt1 cup (200g) sugar1 cup (100g) ground almonds1 cup (125g) all-purpose flour1 tsp (5g) almond extractWhite Chocolate Coconut Frosting7 oz (200g) white chocolate3 tbsp (45g) canned coconut milk9 oz (250g) Mascarpone cheese, room temperature2 cups (500g) whipping cream, 35%fat, chilled1/4 cup (30g) powdered sugar1/2 cup (40g) unsweetened shredded coconut1 tsp (5g) coconut extractAssembling and decorating1 cup (240g) canned coconut milk unsweetened shredded coconut Chopped almonds, optional Raffaello truffles, optional White chocolate curls, optional . Gradually add ground almonds and flour and carefully incorporate into the batter. Pour the batter into the prepared pan. Bake for 40-45 minutes until lightly golden. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.. Published by Home Cooking Adventure on March 3, 2019 Spread the love Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut..