Layer Cakes
For the sponge cake:
For the cream filling:
For the coconut topping:
For assembling and decorating:
A deliciously light coconut layer cake inspired by the classic Raffaello chocolates. Two layers of soft sponge are soaked with coconut liqueur and filled with smooth, creamy custard. Finished with a golden, buttery coconut topping and decorated with Raffaello chocolates, this elegant cake is perfect for birthdays, celebrations and special occasions.
Prepare the sponge cake. Beat the eggs with the sugar until light and fluffy. Add the flour mixed with the baking powder and gently combine. Transfer the batter to a 24 cm round springform tin with its base lined with baking parchment. Place in a preheated oven.
Bake at 180°C for approximately 30 minutes. Once cooled, slice the sponge horizontally into two layers.
Prepare the cream. Pour the chilled milk into a tall mixing bowl and add the Gellwe Karpatka Cream Mix. Beat with an electric mixer on its highest speed for approximately 3 minutes.
Place one sponge layer on a cake stand and drizzle with some of the coconut liqueur. Spread with half the cream and cover with the second sponge layer. Drizzle with the remaining liqueur and spread the rest of the cream over the top.
Prepare the coconut topping. Melt the butter with the sugar and water in a small saucepan. Toast the desiccated coconut in a dry frying pan. Once it begins to turn lightly golden, pour in the butter and sugar mixture and stir to combine.
Leave the coconut topping to cool. Sprinkle it over the cake, then refrigerate for several hours to allow the flavours to develop. Decorate as desired.
