LITTLE BERRY RAFFAELLO CAKES Print Ingredients VANILLA BERRY CAKES 110g unsalted butter, softened (1/2 cup) 165 caster (superfine) sugar (3/4 cup) 2 eggs 1 tsp vanilla paste (or extract) 160g plain flour (1 cup + 2 tbsp approx.) ⅔ tsp baking powder ¼ tsp sea salt pinch freshly grated nutmeg ⅓ cup buttermilk ½ cup frozen raspberries RAFFAELLO TOPPING FOR THE FILLING: 200ml can coconut milk (7 oz) 40g shredded coconut (1/2 cup) 100g white chocolate (1/2 cup), finely chopped 375g mascarpone (1½ cups) ¼ cup icing (powdered) sugar ⅓ cup raspberries, fresh or frozen 40g shredded coconut (1/2 cup) extra, for topping 1 punnet strawberries, hulled and halved Method FOR THE VANILLA CAKES Preheat the oven to 180 C (350 F) and butter 9 small 3" cake tins (you can of course also bake these in muffins tins or similar, or even as a single large cake. Adjust baking time accordingly). Combine the flour, baking powder, nutmeg and salt in a medium bowl and set aside. In a stand mixer fitted with paddle attachment, beat the butter and sugar until very light and fluffy. Add the eggs, one at a time, beating well between each addition. Beat in the vanilla. On a low speed, mix in a third of the dry ingredients until just combined, then follow with half the buttermilk. Continue alternating the wet and dry ingredients until they are just combined, finishing with dry. Divide the mixture evenly between the prepared cake tins, I find it's easiest to do this by piping it in or using a cookie scoop. Scatter some raspberries over each cake. Bake for 15 - 20 minutes, until the cakes are lightly golden and spring back when pressed in the centre. Allow to cool. RAFFAELLO TOPPING To make the Raffaello filling, place the coconut milk and 1 cup shredded coconut in a medium saucepan over a low heat. Cook for 30 - 40 minutes, stirring occasionally, until the coconut has soaked up all the coconut milk. Stir in the white chocolate until it's completely melted and incorporated. Transfer into a bowl, cover the surface with cling wrap and refrigerate until chilled. Once the mixture is cool, whip the mascarpone and icing sugar for 10 seconds or so, till just combined. Fold into the white chocolate coconut mixture. TO ASSEMBLE Place two pieces of halved strawberry, cut-side down onto each little cake. Top with a large scoop of the white chocolate coconut cream. Coat the cream with the extra shredded coconut, shaping it into a dome as you go. Optionally, top with edible flowers. Makes 9 little cakes. Keep refrigerated. Happy baking! 3.5.3226 . This Raffaello inspired cake has sponge cake layers that are sandwiched between a sweet coconut filling. The cake is covered with cream and coconut shavings.. Combine the flour, baking powder, nutmeg and salt in a medium bowl and set aside. In a stand mixer fitted with paddle attachment, beat the butter and sugar until very light and fluffy. Add the eggs, one at a time, beating well between each addition..