Raffaello Coconut Cream for Cake: A Step-by-Step Recipe with Photos

Coconut cream, the step-by-step recipe of which is presented on this page, can also be used as a layer Raffaello cake, and as a filling for candies of the same name or various desserts (tubes, baskets, cakes).

Raffaello Coconut Cream: A Step-by-Step Recipe

Nutritional value per serving

211 kcal

Proteins: 5.7 g
Fats: 11.1 g
Carbohydrates: 21.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 50 min
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Raffaello cake It appeared back in the 90s following the candies of the same name, so the cream in the dessert combines the classic flavors inherent in the candies – coconut and almond.

You can make the custard for the Raffaello cake with either traditional or alternative (coconut) milk. The recipe is versatile, so you can use either cow's milk and cream or vegetable milk, without any additional adaptations or ingredient adjustments.

By following the instructions in our step-by-step recipe, even a novice cook can make this sweet and delicious cream with her own hands, as it's quite simple to prepare.

Step-by-step recipe for custard for Raffaello cake

Raffaello Cream – a classic cake recipe with step-by-step photos

Ingredients

Servings

Milk

350 ml
Egg C1

1 pcs
Sugar

110 G
Vanilla sugar

8 G
Cream

400 ml
Starch

15 G
Salt

1 pinch
Almond

100 G
Coconut flakes

70 G

Preparation

Step 1

Stage No. 1 - preparing the custard base

We begin preparing our Raffaello coconut cream by adding 350 ml of milk to a saucepan with a thick bottom (we used coconut milk, but you can use regular milk).

Step 2

Separately mix 110 grams of sugar, a packet of vanilla sugar (or a pinch of vanillin) and 15 grams of starch.

Step 3

Add starch and sugar, a pinch of salt and 1 egg (white + yolk) to cold milk.

Step 4

Mix all ingredients thoroughly with a whisk, achieving maximum homogeneity.

Step 5

Place the saucepan over low heat and simmer, stirring constantly, until thickened. As soon as the first signs of boiling appear, remove the cream from the heat.

Step 6

Cover the hot cream with cling film to prevent it from drying out and forming a thick crust. Let the cream cool to room temperature (about 15-20 minutes).

If needed, the custard base can be stored in the refrigerator. It's best to finish preparing it the day you plan to frost the cake or pastries.

Step 7

Step 2 – Whip the cream

Place the chilled cream into a whipping bowl and add 400 ml of chilled cream.

Step 8

Beat the mixture with a mixer until smooth and a soft, fluffy texture is achieved.

Step 9

Add coconut flakes and roasted crushed almonds to the cream and mix with a spatula until smooth.

The cream turns out soft and airy. If you want a thicker, more stable version, simply add 15 grams of soaked, squeezed, and heated until liquid gelatin sheets at the last step.

If the cream is being made with coconut milk as a filling for cakes that will be generously sprinkled with coconut flakes, this ingredient can be omitted. In principle, the coconut milk will impart a distinct coconut flavor to the cream.

Also watch a video on how to make another cream for the Raffaello cake – with condensed milk, white chocolate, and mascarone cheese, which will be sweeter and more vibrant in flavor.