1-First, prepare your almond cake: by mixing the dry ingredients like flour, almond flour, baking powder, and salt in one bowl. In another, cream the butter and sugar until light and fluffy, then add eggs, vanilla, and almond extract before alternating with milk. Bake three 6-inch rounds at 350°F for about 35 minutes until they’re golden and a toothpick comes out clean. This sets the base for those moist layers we all love.

2-Next, for the coconut custard, whisk together coconut milk, vanilla, sugar, cornstarch, and egg yolk in a saucepan over medium heat until it thickens to a pudding-like consistency. Let it cool while you work on the buttercream. To make the coconut Swiss meringue buttercream, heat egg whites and sugar over a double boiler until hot, then whip to stiff peaks before adding butter and flavorings until it’s fluffy and dreamy. Remember, gentle handling keeps everything airy.

3-Assembly and Finishing Touches: Now for the fun part: assembly! Layer the cooled cake with buttercream and custard, sprinkling sliced almonds between each layer for extra crunch. After stacking, do a crumb coat, chill for stability, then finish with more frosting, shredded coconut on the sides, and decorative dollops. This step really makes the Raffaello Cake pop with its coconut and almond vibes. The whole process yields 12 servings, perfect for sharing.