Raffaello Layer Cake (White Chocolate, Coconut) | Christmas Recipe || William’s Kitchen

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For a 18 cm (7 inch) cake:
For the coconut cake:
4 large eggs at room temperature
170 granulated sugar (7/8 cup)
245 g all-purpose flour (1 3/4 cup)
10 g baking powder
1 large pinch of salt
1 tsp pure vanilla extract
115 g melted butter (1 stick)
240 ml coconut milk (1 cup)
100 g coconut flakes (1 1/3 cup)
 
For the white chocolate buttercream frosting:
100 g crème fraîche/full-fat whipping cream (1/2 cup)
170 g baking white chocolate (1 cup)
230 g room-temperature butter (1 cup)
230 g icing sugar (1 2/3 cup)
1 tsp pure vanilla extract
+ Raffaello canies for decoration