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 . Almond Coconut Cake (Raffaello cake) 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 . This Raffaello Cake is a coconut lover’s dream! Layers of moist and tender almond cake, coconut custard, and coconut Swiss meringue buttercream..