Raffaello coconut Bundt cake with vanilla cream

Tip: tap a step to mark it as done.

1. 

2. First, prepare the vanilla cream. Combine 80 ml of the milk with the sugar and vanilla sugar, stir, and heat over low heat. Whisk the remaining 30 ml milk with the egg yolks, sour cream, pudding mix, and powdered milk until smooth and free of lumps.

   Pour this mixture into the hot milk in a thin stream, stirring constantly, and cook until it forms a thick pudding. Let cool at room temperature, stirring occasionally to prevent a skin from forming.

3. Preheat the oven to 180 °C (350 °F). Thoroughly grease an 18 cm Bundt pan and dust it with flour or bread crumbs.

4. Melt the white chocolate with the butter. In a separate bowl, beat the egg whites with the sugar until stiff peaks form. Add the vanilla sugar and the sifted flour and baking powder, and mix to combine. Stir in the melted chocolate and butter, then beat with a whisk. Finally, stir in the milk, coconut, and sour cream.

5. Pour 1/3 of the batter into the pan and bake at 180 °C (350 °F) for about 15–20 minutes. Spoon the cream over the batter, keeping it away from the sides of the pan. Cover with the remaining batter and bake for another 40–45 minutes.

   Leave the baked cake in the turned-off oven with the door open for 5 minutes, then remove it and let cool completely.

6. Turn the cooled cake out of the pan. Pour the melted white chocolate mixed with 3 tbsp oil over the top and sprinkle with coconut.

Tip: To check whether the cake is done, insert a skewer near the side of the pan, where there is no cream filling. If you test the center, cream will cling to the skewer even when the cake is fully baked.

This recipe was translated from the Slovak original: Kokosová Raffaello bábovka s vanilkovým krémom