Raffaello cake

Clouds of coconut, velvet custard, and sweet cream—Rafaello cake transforms simple ingredients into pure elegance. This classic layers crisp coconut meringue with rich vanilla filling, then cloaks everything in snowy whipped topping. Served ice-cold, it offers the perfect escape from summer heat, proving that the most sophisticated desserts often hide the humblest origins.

Ingredients

Cake Layers

• 10 egg whites
• 1 ¼ cups sugar
• 2 cups shredded coconut
• 2 tablespoons all-purpose flour
• 2 teaspoons baking powder

Cream Filling

• 10 egg yolks
• ½ cup sugar
• 1 packet vanilla pudding mix (about 3.4 oz)
• 2 tablespoons milk (to dissolve pudding)
• 2 cups milk
• ½ cup butter

Topping

• ¾ cup heavy whipping cream (or whipped topping)
• 1 cup shredded coconut (for sprinkling)

Instructions

1. Prepare the Cake Layers

1. Preheat the oven to 300°F (150°C).
2. Line a 11-inch (28 cm) round pan with foil and lightly grease it.
3. Beat the egg whites with sugar until stiff peaks form.
4. Gently fold in the flour, baking powder, and shredded coconut.
5. Divide the mixture into three equal portions.
6. Bake three thin layers, each for 10–15 minutes, until lightly golden.
7. Let the layers cool completely.

2. Make the Cream Filling

1. Whisk egg yolks and sugar until thick and pale.
2. In a small bowl dissolve the vanilla pudding mix in 2 tablespoons milk.
3. Add the pudding mixture to the egg yolk mixture and mix well.
4. Bring 2 cups milk to a gentle boil.
5. Slowly pour the egg mixture into the hot milk, stirring constantly.
6. Cook over low heat for about 5–6 minutes, stirring continuously until slightly thickened.
7. While still warm, stir in the butter until smooth.
   The filling should be slightly runny — this is normal.

3. Layer the Cake

1. Place the first cake layer on a plate.
2. Spread part of the warm filling.
3. Repeat layer – filling – layer – filling – layer.

4. Finish the Cake

1. Whip the heavy cream until fluffy.
2. Spread over the entire cake.
3. Sprinkle generously with shredded coconut.

5. Chill

Refrigerate the cake for at least 3–4 hours before serving so the layers absorb the cream.