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It consists of a whole blanched almond surrounded by coconut cream in a crisp wafer shell, all covered in shredded coconut. Delicious right? I’m not going to lie to you that I tried my first Raffaello only after I decided to make this cake.
Remove from the tins, wrap well and refrigerate. To make the Raffaello frosting, place the coconut milk and 1 cup shredded coconut in a medium saucepan over a low heat. Cook for 30 – 40 minutes, stirring occasionally, until the coconut has soaked up all the coconut milk. Stir in the white chocolate until it’s completely melted and incorporated.
Raffaello is a coconut almond confection made by the Ferrero company. You may be familiar with its cousin, the Ferrero Rocher. The Raffaello contains no chocolate. It consists of a whole blanched almond surrounded by coconut cream in a crisp wafer shell, all covered in shredded coconut.
Preheat the oven to 180 C (350 F) and butter and line 3 x 9″ cake tins. Combine the flour, baking powder, nutmeg and salt in a medium bowl and set aside. In a stand mixer fitted with paddle attachment, beat the butter and sugar until very light and fluffy. Add the eggs, one at a time, beating well between each addition. Beat in the vanilla.
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