No-bake Raffaello cake
Raffaello cake is a real treat for coconut dessert lovers. I myself am one of them and whenever I have a choice between a bar, cookie or candy containing coconut or one that does not, I always choose a coconut treat. This creamy, tasty, easy-to-prepare no-bake cake is a great cake tip for the weekend or a dessert served during the week. Its base is arranged in layers of biscuits, covered with coconut custard cream. If you do not want to waste time baking and fancy a homemade, hand-made dessert, then the Raffaello no-bake is just such a dessert.
I start preparing this delicious no-bake cake by cooking the pudding, in which I use coconut milk. As befits this particular cake, the coconut flavour is its leading flavour, hence the reason for choosing this milk. I cook the pudding from milk, pudding powder and sugar and when it is ready, I add butter to it, mix it thoroughly, and then cool the whole thing. I grind the cooled pudding and add shredded coconut and coconut liqueur, which give the cake an intense, coconut flavour. To finish, I spread the finished cream over the biscuit layers and decorate the whole thing with grated white chocolate, then cool it in the fridge. I recommend this recipe for a quick no-bake Raffaello cake, and please enjoy.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog

Ingredients for no-bake Raffaello cake.
- 800 ml coconut milk
- 2 plain or vanilla pudding powders (40 g each)
- 100 g crystal sugar
- 100 g shredded coconut
- 20 g coconut liqueur
- 200 g soft butter
- 300 g butter biscuits
- 50 g white chocolate

How to make no-bake Raffaello cake.
In a bowl, combine the pudding powder with 300 ml of milk, stirring with a whisk for a moment to make sure there are no lumps in the liquid. Pour 500 ml of milk into a pot, add the crystal sugar, mix and bring it to a boil. Pour the liquid from the bowl onto the boiling milk in the pot and, stirring constantly, bring it to a boil, then cook on medium heat for 2 minutes. Add the soft butter to the hot custard and, stirring for a moment, combine it thoroughly with the custard. Place cling film on the custard and let it cool. Transfer the cooled custard to a bowl and use a kitchen mixer or a hand mixer to blend for 1-2 minutes. After that, add the shredded coconut, continuing to mix for 30 seconds, then pour in the alcohol and mix for a few more seconds.
In a baking tin lined with cling film, place the biscuits side by side, then spread some of the coconut cream on top. On the cream, place another layer of biscuits, another layer of cream, biscuits and cream, and then yet another layer of biscuits and cream. You should have 4 layers of biscuits in total. Sprinkle the top of the cake with finely grated white chocolate, then place it in the fridge for 4 hours.

Good to know when making no-bake Raffaello cake.
I make the cake in a 24 by 24 centimetre tin.
In this cake, you can use either butter biscuits or multigrain butter biscuits. You can also combine both types – that’s what I did in this particular case.
Do you like coconut cakes? If so, try our recipe for Peach and Coconut Cheesecake.

