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Raffaello Coconut Layers Cake

A delightful and nostalgic cake layered with creamy pudding and topped with crunchy coconut flakes, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Base
  • 600 g butter biscuits
  • 150 g coconut flakes For topping
Pudding Cream
  • 200 g butter At room temperature
  • 1 liter milk Divided into 1.5 cups and remaining for boiling
  • 3 tablespoons all-purpose flour
  • 3 tablespoons potato starch
  • 200 g sugar Approximately 1 cup
  • 16 g vanilla sugar 1 package
  • 2 pieces egg yolks
  • 2 tablespoons coconut liqueur Optional
  • 2 tablespoons amaretto liqueur Optional

Method
 

Preparation of Pudding Cream
  1. Pour 1.5 cups of milk into a bowl and mix thoroughly with the flour, potato starch, sugar, vanilla sugar, egg yolks, and optional liqueurs.
  2. Bring the remaining milk to a boil in a saucepan.
  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 to prevent a skin from forming.
Mixing the Cream
  1. Cut the butter into cubes and let sit at room temperature for 30 minutes.
  2. Beat the butter for around 3 minutes until fluffy.
  3. Gradually add the cooled pudding while beating until you achieve a smooth cream.
Assembling the Cake
  1. Prepare a baking dish measuring 20 x 30 cm by greasing it with butter and lining it with parchment paper.
  2. Layer the butter biscuits with the pudding cream, making a total of four layers and finishing with a layer of cream on top.
  3. Sprinkle the top with coconut flakes.
  4. Chill the cake in the refrigerator, uncovered, until the cream is set.
Serving
  1. Slice the cake into generous portions before serving.
  2. Enjoy with a drizzle of creamy caramel or a dusting of cocoa.

Notes

Cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator for up to a week. Serve chilled for the best taste. For more coconut flavor, consider adding extra coconut liqueur. For variations, try adding chocolate layers or fruit spread among the creamy layers.