This almond coconut cake blends toasted almond, creamy white chocolate, and a whisper of lemon into a soft, moist dessert. It wears a coconut coat and a crown of Raffaello candies. Read on for a clear bake-through, tips, and everything you need to reproduce this crowd-pleaser at home.
Why this almond coconut cake stands out
This cake pairs an airy almond sponge with a silky white chocolate and coconut filling. Browning the butter gives the sponge a deeper, nutty aroma. The filling relies on coconut milk, Greek yogurt and a touch of gelatin for structure. Finally, a dusting of desiccated coconut and a few Raffaello pralines make it visually striking.
What you need: ingredients and kitchen tools
Almond sponge ingredients
- 7 large egg whites
- 1 3/4 cups powdered sugar (about 225 g)
- 1/2 cup + 1 tbsp unsalted butter (125 g), browned and cooled
- 3.5 oz toasted almonds, finely ground (100 g)
- 1 cup sifted cake flour (100 g)
- A pinch of salt
White chocolate coconut filling
- 14 oz chopped white chocolate (≈390 g)
- 1 1/3 cups Greek yogurt
- 1/2 cup heavy cream
- 1 cup coconut milk
- 1 tbsp gelatin, dissolved in 3 tbsp cool water
- 2 tbsp freshly squeezed lemon juice
Decoration and extras
- 1/3 cup heavy cream
- 2 tsp powdered sugar, more to taste
- 1 tsp vanilla extract
- 8–10 Raffaello pralines
- About 1 cup shredded or desiccated coconut
- 7-inch springform ring or similar pastry ring, 3.5–4 in tall
Timings and categories
- Prep: about 35 minutes
- Bake: about 15 minutes for each sponge layer
- Total active time: roughly 50 minutes; plan for overnight chilling
- Category: Dessert
- Method: Oven
- Cuisine: American-style cake
Step-by-step: baking the almond sponge
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a small saucepan, melt the butter and cook it until it turns golden brown and smells nutty. Cool completely.
- Whip the egg whites with a pinch of salt to soft peaks. Gradually add powdered sugar and continue to whip until glossy.
- Fold the cooled browned butter into the meringue. Gently fold in the ground almonds and sifted cake flour.
- Spread the batter into two thin rectangles, about 10 x 14 inches each. Bake 15–16 minutes, until lightly golden.
- Cool the sheets. Cut circles: one 7-inch round for the base and three 6-inch rounds for the layers. Save scraps for toasted biscotti or crumbs.
How to prepare the white chocolate coconut filling
- Dissolve the gelatin in 3 tablespoons of cool water. Set aside to bloom.
- Warm the coconut milk and heavy cream in a saucepan until just boiling. Remove from heat.
- Add the chopped white chocolate to the hot milk mixture. Stir until the chocolate melts completely.
- Whisk in the dissolved gelatin until fully incorporated. Stir in the lemon juice. Let the mixture cool to room temperature, stirring occasionally.
- Fold in the Greek yogurt. Chill for a short period to thicken slightly before assembling.
- Important: The filling may seem thin at first. It will set and become luscious after several hours in the fridge while the cake chills.
Assembly: layering and chilling for the best texture
- Place the 7-inch sponge round in the springform ring. Pour about one-quarter of the filling over it and spread evenly.
- Top with a 6-inch sponge round, add another quarter of the filling, and repeat until all layers are stacked.
- Cover and refrigerate the assembled cake overnight, or for at least 5–6 hours. Overnight chilling is key for the filling to firm up and hold clean slices.
- After chilling, whip 1/3 cup heavy cream with powdered sugar and vanilla to stiff peaks. Spread over the top.
- Gently release the ring. Press desiccated coconut onto the sides and top. Finish with Raffaello pralines placed on the cake.
- Keep the cake refrigerated until serving.
Troubleshooting, tips and serving ideas
- If the filling looks runny after cooling, be patient. Chilling will transform it into a thick, creamy layer.
- Brown the butter slowly and watch it closely. It can go from fragrant to burnt fast.
- Use full-fat Greek yogurt for a richer texture.
- To speed set-up, chill the filling mixture briefly before folding in the yogurt.
- Leftover sponge scraps can be dried in the oven to make biscotti or breakfast bars.
- Serve chilled. A thin slice reveals the contrast between the light almond sponge and the velvety white chocolate coconut filling.
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