1-Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake pans, then line them with parchment paper for easy removal later.

2-Prepare dry mix: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup almond flour, 2 tsp baking powder, and 3/4 tsp salt to create the dry mix for your almond cake.

3-Cream butter and sugar: In another bowl, cream 3/4 cup unsalted butter and 1 1/2 cups granulated sugar until it’s pale and fluffy. Add 3 large eggs one at a time, followed by 1 tsp vanilla extract and about 1/8 tsp almond extract for that signature flavor.

4-Combine and bake batter: Alternate adding the flour mixture and 3/4 cup milk to the butter mixture, starting and ending with the flour, to form a smooth batter. Pour it into the prepared pans and bake for around 35 minutes, or until a toothpick comes out clean.

5-Make coconut custard mixture: For the coconut custard, heat 3/4 cup of the canned coconut milk with 1/4 tsp vanilla extract until it’s almost simmering. In a separate bowl, whisk the remaining coconut milk with 1 large egg yolk, 2 Tbsp granulated sugar, and 3 Tbsp cornstarch.

6-Cook custard: Slowly pour the hot coconut milk into the egg mixture while whisking constantly, then return it to the heat. Cook until it thickens and boils, stirring all the time, then strain it, cover with plastic wrap, and chill to set.

7-Prepare coconut Swiss meringue buttercream: To make the coconut Swiss meringue buttercream, combine 5 large egg whites and 1 1/2 cups granulated sugar over simmering water. Heat until the sugar dissolves and the mixture reaches 160°F (71°C), then whip it until stiff and cooled. Add 1 1/2 cups unsalted butter gradually, followed by 3-4 Tbsp coconut milk powder and 1-2 drops almond extract for a fluffy finish.

8-Assemble the cake: For assembly, place one cake layer on a plate and spread a thin layer of buttercream. Pipe a border to hold the custard, fill with half the custard, and sprinkle sliced almonds. Repeat for the next layer, add the final cake layer, crumb coat, chill for 20 minutes, then frost fully. Garnish with Raffaello candies and shredded coconut as desired.