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Raffaello Cake Roll (Almond Coconut Cake)
4.8 from 469 votes

Raffaello Cake Roll (Almond Coconut Cake)

The Raffaello Cake Roll is a light almond and coconut sponge cake rolled with a creamy almond-flavored filling that includes cream cheese and whipped cream. The sponge relies on well-beaten eggs and sugar to provide leavening without baking powder. Topped with roasted almonds, coconut flakes, and wafer pieces, it delivers a mild nutty sweetness and soft texture reminiscent of the popular Raffaello candy.

Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
Servings: 12 Servings
Calories: 608 kcal
Course: Cake
Cuisine: French, American

Ingredients

  • 6 egg
  • 1 cup sugar
  • 1 cup flour
  • 1 cup butter room temperature, unsalted
  • 1 cup sugar
  • 16 oz cream cheese room temperature
  • 1 tsp almond extract
  • 1 cup heavy whipping cream very cold
  • 1/2 cup almonds roasted, pieces
  • 1/2 cup coconut flakes
  • 1/2 cup wafer pieces
  • ferrero raffaello candies optional for decoration

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Using a stand or hand mixer, beat the eggs with 1 cup of sugar on low speed, and then increase speed to medium-high and beat until the mixture triples in volume, about 10 minutes.
  2. Using a spatula, fold the flour into the egg mixture in thirds. Be extra careful not to over mix the dough.
  3. Spread the dough onto a baking sheet (10" X 15" is the perfect side) lined with parchment paper. Bake for 12 minutes.
  4. Remove the cake from the oven and place a kitchen towel over it. Flip the baking sheet over and carefully roll the cake into a spiral starting with the shorter side. Let the roll cool at room temperature. Remove towel and parchment paper.
  5. Gather your ingredients for the cake cream.
  6. With a stand mixer or hand mixer, whisk the butter with 1 cup of sugar until it's completely smooth. Add the almond extract and beat to combine.
  7. Next, add in the cream cheese, continuing to whisk the mixture until it's perfectly creamy. In a separate dish, whip the heavy whipping cream until it forms stiff peaks.
  8. Little by little, add the whipped cream to the butter and cream cheese mixture.
  9. Spread the cream on the inside of the sponge cake. Next, sprinkle on the almonds, half of the coconut flakes, and the wafer pieces.
  10. Roll up the cake as tightly as you can without breaking it. Frost it with the remainder of the cream. Sprinkle the rest of the coconut flakes on top of the roll and decorate the top with Ferrero Raffaello candies as you wish.
  11. Keep the cake refrigerated until you're ready to serve it. Slice and enjoy!

Notes

  • Beat eggs and sugar for about 10 minutes to incorporate enough air for leavening, as this recipe does not use baking powder or soda.
  • Handle the sponge gently when rolling to avoid cracks; roll while still warm.
  • Use room temperature butter and cream cheese to ensure a smooth, creamy filling.
  • If desired, decorate with Ferrero Raffaello candies for additional almond-coconut flavor and presentation.

Nutrition Information

Calories 608kcal (30%) Carbohydrates 49g (16%) Protein 9g (18%) Fat 43g (66%) Saturated Fat 25g (125%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 183mg (61%) Sodium 184mg (8%) Potassium 185mg (4%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 1391IU (28%) Vitamin C 1mg (1%) Calcium 88mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Servings

Amount Per Serving

Calories 608

% Daily Value*

Calories 608kcal 30%
Carbohydrates 49g 16%
Protein 9g 18%
Fat 43g 66%
Saturated Fat 25g 125%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 183mg 61%
Sodium 184mg 8%
Potassium 185mg 4%
Fiber 2g 8%
Sugar 37g 74%
Vitamin A 1391IU 28%
Vitamin C 1mg 1%
Calcium 88mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.