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About this recipe: This is a light almond and coconut cake I made recently for one of my employees. It was a cake I made for her last day working for me. It's based on her favourite chocolates, Raffaello. It's a truly decadent cake which is both rich and creamy. The cake itself is made with almond flour or ground almonds, which can be more brittle than standard flour but for the added taste and texture, it's worth it. The buttercream also has a white chocolate base to it which makes it super rich and lovely. Though, if this isn't enough for you then you can add a little double cream to the white chocolate buttercream...super tasty! Needless to say Lisa, my employee, was very happy
To give the cake a stronger almond flavour, use almond extract in the sponge.
Putting a little double cream in the buttercream will also help to increase to richness and add to the decadent nature of this cake.
Decorate the cake however you like but my preferred method is to use Raffaello chocolates and coconut shavings.