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Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, white chocolate almond coconut cream cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Easy Almond Coconut Cake - Raffaello Cake - recipe. A special soft and crunchy almond sponge cake with white chocolate coconut cream and chocolate ganache. To be honest I really had doubts when I should give a name for this recipe.

White Chocolate Almond Coconut Cream Cake is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. White Chocolate Almond Coconut Cream Cake is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have white chocolate almond coconut cream cake using 25 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make White Chocolate Almond Coconut Cream Cake:

1. Make ready Coconut Almond Cake:
2. Take 1 Cup (128 Gm) All-Purpose Flour
3. Prepare 1/4 Cup (30 Gm) Almond Flour
4. Make ready 2 Tbsp (10 Gm) Desiccated Coconut
5. Take 1 Cup (245 Gm) Coconut Yogurt
6. Take 1/2 Cup (100 Gm) Sugar
7. Take 1/2 Tsp Baking Soda
8. Get 1 Tsp Baking Powder
9. Take 1/2 Cup (115 Gm) Unsalted Butter, Melted
10. Make ready 1 Tsp Vanilla Extract (Natural Bourbon Vanilla Extract-SPRIG)
11. Get 1/4 Tsp Almond Extract
12. Prepare 1/4 Tsp Salt
13. Make ready White Chocolate Coconut Frosting:
14. Make ready 200 Gm White Chocolate
15. Take 3 Tbsp (45 g) Canned Coconut Milk
16. Prepare 250 Gm Mascarpone Cheese, Room Temperature
17. Take 2 Cups (500 g) Whipping Cream, 35%Fat, Chilled
18. Make ready 1/4 Cup Powdered Sugar
19. Prepare 1/2 Cup (40 g) Unsweetened Shredded Coconut
20. Take 1 Tsp Coconut Extract
21. Take Assembling And Decoration:
22. Prepare 3/4 Cup (180 g) Canned Coconut Milk
23. Prepare 1 Cup (80 Gm) Unsweetened Shredded Coconut
24. Prepare Brown Gel Food Colour
25. Make ready Brown Colour Fondant

The white "snowball" look makes it the perfect choice for a holiday celebration. Soft coconut layers, beautifully sweet white chocolate coconut buttercream, a blanket of shredded coconut, and a few Raffaello truffles on top make for a stunning show-stopper that's as tasty as is gorgeous! I used chocolate coconut filling and coconut cream icing with it and it was a bit too much. What icing do you recommend with it?

Steps to make White Chocolate Almond Coconut Cream Cake:

1. Preheat oven to 350°F (175°C). Grease and line 8" square baking pan with parchment paper.
2. Toast shredded coconut in the oven at 350°F for about 8-10 minutes, stirring often, to use as a garnish.
3. Prepare the almond coconut cake: Cream the sugar and yogurt until the sugar is completely dissolved.
4. Add melted butter, vanilla extract and almond extract and whip well until combined.
5. In another bowl mix all dry ingredients.
6. Now, add flour mixture into the wet ingredients and fold in until lump free and smooth.
7. Pour the batter into the prepared pan. Bake for 40-45 minutes until lightly golden.
8. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
9. Prepare the frosting: Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
10. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
11. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
12. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
13. Assemble the cake: Divide the sponge cake in 3 layers. Place one cake layer on  fondant covered cake board.
14. Spread 1/4 cup coconut milk over the cake layer.
15. Spread evenly with a bit less than a third of frosting. Repeat with the second and third layers of cake.
16. Spread the remaining frosting on top and sides of the cake.
17. Sprinkle shredded coconut on the top the cake.
18. Roll out four panels of fondant, using the string for guidance.
19. Give the wood-grain effect using swirling motions with the help of fondant tool or a toothpick over cake board and panels.
20. With paint brush, colour wash the board and panels.
21. Use a sharp blade to trim each panel to size and gently press up against the side of the cake using edible glue to stick them on, to form a wooden crate.
22. Gently place the vanilla extract bottle in the middle and fill the area around it with more toasted shredded coconut.

I have made this cake with white and chocolate. I have gotten rave reviews on both. I have one customer who only order the WASC. Avoid a product called Coconut Cream as it's really not the same thing. As with most ice cream recipes, the mix-ins are certainly adaptable: if you like, say, another kind of chopped nut and white Add the chopped almonds and chocolate chunks at the very end.

So that is going to wrap it up with this special food white chocolate almond coconut cream cake recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!