Raffaello cake – a delicious and easy to make coconut cream cake with yogurt, pineapple, and Raffaello filling.

This Raffaello cake is a dream of a cake!

I've always had a weakness for Raffaello. I am not much into chocolate, candy, or any kind of bars, etc, but when it comes to Raffaello, I just cannot resist them. I actually hardly ever buy them, because I know that if I have a box in the cupboard I won't be able to pass by without reaching for one until they are all gone...

I even make some myself, have a look at these homemade Raffellos, if you would like to try a somewhat different version.

Ingredients

Cake:

You will need flour, sugar, eggs, cornstarch and baking powder.

Raffaello:

About 15 pieces of Raffaello.
You will need 9 for the decoration, but keep 1-2 extras in case some might break when you halve them.
The rest will be used for the filling.

Yogurt:

Dairy coconut yogurt, do not mistake that for yogurt made out of coconut milk.
The yogurt I use is just regular yogurt mixed with some desiccated coconut and coconut flavor probably.
Have a look in the fruit yogurt section of your supermarket, you should be able to find it.
If by any chance, you won't be able to find it, you could use pineapple yogurt or even vanilla yogurt.

Gelatin:

I always use Dr.Oetker gelatin sheets to help set the filling. (Amazon affiliate link)
6 gelatin sheets from Dr. Oetker are the equivalent of 1 Dr. Oetker packet of gelatin, which weighs 9 g/0.3 oz and it’s enough to bind 500 ml/ 2 cups liquid (that’s what the package says, but I always use gelatin according to the recipe instructions).
When using ground gelatin instead of gelatin leaves, follow the packet’s instructions, mine says that I have to mix the ground gelatin with 4-6 tablespoons cold water and let it bloom for 10 minutes. Dissolve the gelatin and mix it with the filling as instructed in the recipe.

Pineapple:

I use a can of sweetened pineapple pieces.
Drain well and chop them a bit smaller, if they are too large.

Tips

Tip no. 1: Always use a digital kitchen scale when baking! (Amazon affiliate link)

Cake base:

Preheat the oven. It is important that the oven is hot when you finish mixing the batter. The batter has to go immediately into the hot oven, if left to wait the baking powder will lose its power and the cake will not rise.
Line only the bottom of the springform with baking paper.
Beat the egg whites in a very clean bowl using very clean beaters. Any trace of fat will prevent the egg whites from getting stiff.
Release the cake from the form as soon as it is baked and let it cool completely on a wire rack.

Filling:

Always read the packet's instructions before using gelatin sheets. Follow those (if they differ from mine) in what concerns the way of using the gelatin, but always keep the amounts required by a recipe.
For more details about working with gelatin see this post No Bake Ricotta Cheesecake.
Heat the gelatin very gently, never let it simmer or come to a boil, it will be ruined.
Stir constantly, it will take less than half a minute for the gelatin to dissolve.
Remove from the heat and start adding the coconut mixture to the gelatin, one tablespoon at a time. Only add the next tablespoon when the previous one is completely incorporated.
Place the mixture in the fridge but don't leave it there for too long, it should only begin to set. If it sets too much, you will get clumps in the filling when you add the whipped cream.
When chopping the candy, don't forget to chop the almond they contain as well, not that anybody chokes on it.
You will need a cake ring (Amazon affiliate link) which will stop the filling from running off the cake before it sets.
The Raffaello cake needs at least 4-6 hours to set, I always leave it overnight.