White Chocolate Coconut Raffaello Cake

  • 45 min
    Preparation time

If you are making a big family lunch and you have already decided on your main dish, you will also need a carefully selected dessert to finalize the meal in style. And what is the sweet that almost everyone likes?
Raffaello! Ever since its creation, this dessert never stopped being one of the most popular ones! There are so many wonderful recipes for Raffello truffles that you simply don’t know which one to try first.
But! Making Raffaello truffles takes a lot of time, the time you don’t have if you are cooking a family lunch. You already have a lot on your plate….That is why we have a solution! Why wouldn’t you use majority of delicious Raffaello ingredients and transform them into a quick cake?
One cake base, one pan, very little time and it can be made a day before. Everybody will be happy with the taste which is very similar to the adored original!


  • 8 egg whites

  • 8 spoons of sugar

  • 6 spoons of flour

  • 100 g of coconut flour

  • 100 g of melted milk chocolate

  • 4 spoons of melted Moja Kravica butter

  • Little milk

  • 8 egg yolks

  • 8 spoons of sugar

  • 100 g of white chocolate

  • 150 g of the Moja kravica butter

  • 100 g of coconut flour

  • 1 small milk chocolate bar melted

  • 500 ml of the Moja Kravica Kuhinjica whipping cream


  1. Base: Turn the oven to 180 C, and line the baking pan with baking paper. Whip 8 egg whites with 8 spoons of sugar using an electric mixer. When the mixture is well whipped, use a wooden spoon to add chocolate and butter (make sure they are melted but not hot). Next, add the flour and coconut flour, combine everything together and spread into the baking pan. The base should be baked for around 20 minutes. After it is baked, sprinkle it with a little bit of milk, and let it soak in and cool down.

  2. Filling: Whisk 8 egg yolks with 8 spoons of sugar. Cook on steam and stir until sugar melts and thickens the mixture into smooth cream. Add white chocolate and mix. Take the pot off the stove and let it cool down. Use an electric mixer to mix separately butter, which was previously left to soften at room temperature, then combine it with the cream and finally add coconut flour and biscuit. Spread the filling over the base and leave the cake in the fridge to set before you finish it.

  3. Decoration: Whip 500g of the Moja Kravica Kuhinjica whipping cream (it should be at room temperature). Combine it with melted chocolate which mustn’t be hot. Decorate the cake according to your own preferences using coconut flour or grated chocolate, cut it in pieces, and serve.

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