In a large bowl, combine the softened butter and sugar until creamy. Add the eggs one at a time and mix well.
Mix the flour with the baking powder and gradually add it to the butter-sugar mixture. Stir in the vanilla extract, ground almonds and shredded coconut until you have a uniform batter.
Pour the batter into the prepared baking dish and smooth it out. Bake in the preheated oven for about 25-30 minutes until the cake is golden brown and cooked through. Test with a wand.
Remove the cake from the oven and let it cool in the pan.
For the filling, roughly chop the white chocolate. Heat the cream, but don’t let it boil. Pour over the chopped chocolate and stir until the chocolate is melted. Stir in the shredded coconut and let the mixture cool.
Cut the cooled cake in half horizontally. Spread half of the filling over the bottom half of the cake and place the top half on top.
Spread the remaining filling over the cake and smooth it out.
Decorate the cake with Raffaello balls and grated coconut.
Let the Raffaello cake set in the fridge for at least 2 hours before serving.
