Mix flour and baking powder, set to side

Into the bowl of egg whites, add the sugar, whip until stiff meringue

Preheat oven to 350 F

In the bowl of yolks, stir lightly, then fold into meringue, followed with flour mixture

Dump batter into 7-8 inch spring form pan that is layered with parchment paper

Bake cake for 25 mins, take out of the oven, let it stand for 1-2 minutes (should your cake developed a dome, it will flatten once out, don’t worry)

Peel the parchment, let cool to room temperature completely, then slice cake into 3 layers.

While cake is baking, make the filling 😍

Into a pot, pour milk, sugar, and coconut, bring to light boil, stirring often. While doing so, in a cup, mix milk and pudding powder. Once mixture in the pot started to simmer, pour in pudding mixture, take off from heat.

Let cool completely and then chill in the fridge for at least an H

Once cake is cooled and coconut filling is chilled, turn heavy cream into whipped cream, then mix it into chilled coconut filling.

Lay a cake, spread some cream, top with almonds, then lay another cake, repeat steps once more, then top with the last layer. Cover cake with cling wrap, chill overnight.

Store leftover to use to finish decorating the cake the next day.

Toast leftover almond, set to side to cool

Take out the cake from the fridge, spread cream on the top and on the sides.

Press toasted almonds on the sides, while for the top, sprinkle with coconut

Unwrap Raffaelo, and place some on the cake