Separate the egg whites from the yolks.

Beat the egg whites with a mixer until stiff froth, add 60 gr of sugar, and mix further.

Finally, add the powdered sugar and beat for one minute.

This is how the egg-white foam should look, shiny and hard.

Beat the egg yolks with a mixer and add the rest of the 60 g of sugar.

Then the oil.

And a teaspoon of vanilla essence.

Add the foamed egg whites to the egg yolk mixture, and mix gently with a spoon or spatula.

Mix the flour, coconut, and baking powder in a bowl.

Then gradually pour in the egg whites and egg yolk mixture, and stir until homogenized.

Pour the mixture into a tray and place baking paper, better to use a tray with removable edges. Bake in preheated oven at 160-180°C for 30 minutes. Check with a toothpick when it’s ready, if after you stick it and remove it, the toothpick will be dry, which means it’s ready.

In the meanwhile, prepare the cream. Break the white chocolate into small pieces.

Pour the cream into a saucepan and turn the heat on medium, when it starts to boil turn off the heat.

Add the white chocolate to the hot cream and leave for 2 minutes.

Then stir it well with a whisk to dissolve the chocolate. Allow to cool completely, then refrigerate for 2-3 hours.

The sponge cake is ready, leave it in the tray for 2-3 hours to cool thoroughly.

Then, before decorating the cake, put the sponge cake in the freezer for 60-90 minutes to cut it more beautifully and easily.

After the sponge cake has been in the freezer, cut it into 3 even pieces.

Remove the cream from the refrigerator, and blend at high speed until thickened.

Assembling the cake: syrup the tops (200 ml water and 1 teaspoon sugar).

Then spread with cream.

Grease all 3 sheets, then grease the sides.

Sprinkle coconut on top and sides of the cake.

Finally, place 8 raffaello candies on the sides and one in the middle, so each slice has one raffaello candy. Refrigerate the cake for 6-7 hours before serving.

Slice and serve, it’s absolutely delicious. Enjoy!