How to make
First start with the preparation of the cream. Melt the white chocolate in a water bath. Cool it. Heat the butter in a water bath and cool it, then mix them. Carefully add the sour cream to the butter and chocolate - spoon by spoon and mix with a spatula, not a mixer!
Add the grated lemon peel, vanilla and coconut shavings. Finally, add the whipped cream to the cream and mix again gently with a spatula! The cream for the coconut cake is ready!
Use a cake tin with a detachable ring (9″ /22 cm/). Smear the bottom with a little cream. Start by arranging the biscuits, by dipping them in the juice of the pineapple compote mixed with a few caps of rum. In the empty spaces between the biscuits put pieces of pineapple, cut into small cubes.
Spread again a layer of cream, then again a row of soaked biscuits with pineapple pieces, cream and then a row spread with raspberry jam, again soaked biscuits and you should finish off with the white cream. Smooth it out and store it in the refrigerator overnight.
The next day, start decorating it! Detach the ring, sprinkle it generously with coconut and grated white chocolate! Place the coconut candies in the middle and decorate it with fresh raspberries, stick the wafer crusts on the sides and break them into non-standard shapes. As an extra, add mint leaves!
This Raffaello Coconut Cake with Raspberries is amazing!
