Ferrerro Raffaello Cake and an Anniversary

I know I said I wouldn't be posting as much  coz I am on my vacation ( thank you for all the wishes you guys  ) but how could I not post today coz today is the day I started my blog a year ago and that was the best thing I had done . I got to post about stuff that I love so much and above all that I made lots of new and wonderful friends from all over the globe . I have to thank each one of you who visited my blog and left comments here , I just love reading them and it really encourages me to do more so a big Thank you to all of you again .
For today's post I had to make a cake and this cake is based on my favorite chocolate and I think all of you know this chocolate I am talking about , it's called Ferrero Raffaello ,the white counterpart of the famous Ferrero rocher . I just love the coconutty taste of this one and I wanted to incorporate this flavor into my cake and I am happy to let you know the results were quite good .

The cake is light and moist with a hint of the coconut flavour and the sweetness of the white chocolate ganache balances well with the light cream frosting and  the crunch from the toasted coconut and almonds and I hope you guys like it :) .

INGREDIENTS

100 gms butter room temp
1 cup caster sugar
2 eggs
1 and 1/2 cups all-purpose flour
1 and 3/4 tsp baking powder
1 tsp vanilla essence
1 tsp almond essence
1 cup light coconut milk or 3 tsp coconut milk powder dissolved in 1 cup water

for the white chocolate ganache 

225 gms white chocolate
1 cup cream

for the frosting

1 cup liquid whipping cream
2 tbsp icing sugar

for the topping

3/4 cup toasted dessicated coconut
3/4 cup toasted almond flakes


METHOD

Cream the butter and sugar till pale and fluffy .
Add the eggs and beat well.
Add the vanilla and almond essence
Mix the flour and the baking powder well and beat it into the mixture alternating between the coconut milk .
Grease and line two 9 inch sandwich tins and pour the batter in it .
Bake in a preheated 180 c oven for about 15-20 min.
To make the ganache , heat the cream and add in the chopped chocolate and stir it till you get a smooth mixture.
Whip the cream and sugar till stiff .
To assemble the cake , add the white chocolate ganache on top of the cake and cover it with another layer of cake . Add a little more of the ganache on top of the cake and leave it to cool till the ganache is set .
Now frost the entire cake with the whipped cream  and top it with the toasted coconut and almonds.
Chill and enjoy .