Published on 9 Nov 2018Eggless Almond Coconut Cake aka Raffaello Cake – I made a Raffaello cake last year during the Christmas season. So this year I am making an eggless version, since there are quite a few requests on eggless cakes. This is an easy eggless recipe with mascarpone white chocolate whipped cream frosting. It tastes amazing with combinations of those ingredients. Hope you’re inspired to make one. Enjoy!FULL RECIPE, visit my blog at FOR RAFFAELLO CHOCOLATE recipe, refer toIngredients:I am using (3) 7 inch round panEggless Almond Coconut Cake120g (1/2 cup + 1 tbsp) castor sugar300g (1 cup + 3 tbsp) plain yogurt165g (3/4 cup) coconut oil½ tsp almond extract30ml (2 tbsp) milk225g (2 cups) cake flour50g (1/2 cup) ground almond1 ½ tsp baking powder½ tsp baking soda½ tsp saltFrosting200g (1 cup) Mascarpone Cheese150g (7/8 cup) white chocolate (melted)2 tbsp Coconut cream400g (1 ¾ cup) whipping cream (chilled)30g (1/4 cup) unsweetened coconut flakesAssembly5 Raffaello Chocolate5 Roasted almond nuts1/2 cup Coconut flakes for sprinkling top and side1 tbsp coconut cream for brushing cakeInstructions:Eggless Almond Coconut Cake1. Preheat oven at 180°C / 350°F.2. Grease and line parchment paper in (3) 7 inch baking pan. You can do this step now. I did mine later.3. In a large bowl, add sugar and yogurt. Mix well to combine.4. Add oil, almond extract and milk. Mix well to combine. 5. Sift all the dry ingredients into the batter. Fold in using a spatula. Switch to a mixer to mix it for few seconds to make sure there is no lumps in the batter. Scrape the sides and bottom of the bowl using a spatula.6. Divide the batter evenly onto the 3 prepared pans. 7. Bake at 180°C / 350°F for 30 min.8. Let it cool on the cooling rack while preparing for the frosting.Frosting (you may prepare the frosting first ahead of time as it needs to be refrigerated for 2 hours)9. In a bowl, add white chocolate and coconut cream. Melt it over a double boiler. 10. In another bowl, add the mascarpone cheese. Whisk it a little and then add the chocolate cheese mixture.11. In a large bowl, whisk the whipping cream until stiff peaks formed. Then add the other mixture into the cream. Add the coconut flakes and whisk to combine.12. Refrigerate it at least 2 hours before use. Assemble the cake (refer to the video)13. Sprinkle the coconut flakes on top and around the side. 14. Decorate the cake with raffaello chocolates and almond nuts.15. The cake is ready to serve.Follow me at:Instagram: @gracioustreatzEmail: email@example.comBackground music:A Perfect Day by HookSounds Creative Commons — Attribution 4.0 International — CC BY 4.0 ... Music provided by Music for Creators . 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.. 300g (1 cup + 3 tbsp) plain yogurt. 165g (3/4 cup) coconut oil. ½ tsp almond extract. 30ml (2 tbsp) milk. 225g (2 cups) cake flour. 50g (1/2 cup) ground almond. 1 ½ tsp baking powder. ½ tsp baking soda. ½ tsp salt . Frosting. 200g (1 cup) Mascarpone Cheese. 150g (7/8 cup) white chocolate (melted) 2 tbsp Coconut cream. 400g (1 ¾ cup) whipping cream (chilled).