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Raffaello Coconut Layers Cake

A delightful dessert with luscious layers of cream and crunchy biscuits, bringing a tropical paradise to your table.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Layers
  • 600 g herbatników maślanych z ząbkami Butter biscuits
  • 150 g wiórków kokosowych Coconut flakes for topping
Pudding Cream
  • 200 g masła Butter, at room temperature
  • 1 liter mleka Milk, divided
  • 3 tablespoons mąki pszennej All-purpose flour
  • 3 tablespoons skrobi ziemniaczanej Potato starch
  • 200 g cukru Sugar
  • 1 package cukru wanilinowego Vanilla sugar
  • 2 pieces żółtka Egg yolks
  • 2 tablespoons likieru kokosowego Optional: coconut liqueur
  • 2 tablespoons likieru amaretto Optional: amaretto liqueur

Method
 

Preparation
  1. Pour 1.5 cups of milk into a bowl and mix it with the flour, potato starch, sugar, vanilla sugar, egg yolks, and optional liqueurs.
  2. In a saucepan, bring the remaining milk to a boil.
  3. Carefully add the milk mixture to the boiling milk, stirring constantly until the pudding thickens.
  4. Set aside to cool completely, covering with plastic wrap.
  5. Cut the butter into cubes and let it sit at room temperature for about 30 minutes.
  6. Beat the butter for around three minutes until fluffy and gradually add the cooled pudding, beating until smooth.
Assembly
  1. Grease a baking dish (20 x 30 cm) with butter and line with parchment paper.
  2. Layer the butter biscuits with the pudding cream, making a total of four layers with a layer of cream on top.
  3. Sprinkle the top with coconut flakes.
Chilling
  1. Chill the cake in the refrigerator, uncovered, until the cream is set.

Notes

For a richer flavor, consider using coconut liqueur. Experiment with different types of biscuits, but traditional butter biscuits complement the coconut flavor beautifully. Optionally, top with chocolate shavings or mixed nuts.