Divine Raffaello Raspberry Cake: a luscious blend of creamy coconut and tangy raspberries

Divine Raffaello Raspberry Cake: a luscious blend of creamy coconut and tangy raspberries

This Raffaello Raspberry Cake combines the exotic flavors of coconut with the fresh taste of raspberries in a luxurious dessert that is sure to captivate your taste buds. It starts with a crunchy base of crushed biscuits mixed with butter and milk, topped with a vibrant raspberry filling and finished with a rich layer of coconut cream. This cake perfectly balances the richness of coconut with the tartness of raspberries, making it an elegant choice for any special occasion.


Why you'll love it:

The unique combination of flavors makes this cake a delight. The layer of raspberry adds a burst of refreshing flavor that cuts through the richness of the coconut cream, ensuring that every bite is as invigorating as it is satisfying. Whether you're a fan of fruity desserts or coconut delights, this cake promises to offer the best of both worlds.

Perfect occasion:

This Raffaello raspberry cake is perfect for celebrations such as birthdays, anniversaries or any other festive gathering. It's particularly suited to summer events where a fruity, refreshing dessert can really shine. Serve it at garden parties, bridal showers or as a sophisticated dessert at a family brunch.

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Decorating Tips:

Garnish the top of the cake with fresh raspberries, a sprinkle of toasted coconut flakes and perhaps a few shavings of white chocolate to enhance its visual appeal and add a touch of elegance. For a more spectacular effect, pour a little raspberry coulis on top before adding the toppings.


  • Crust:
    • 300 g crushed biscuits
    • 150 g melted butter or margarine
    • 100 ml of milk
  • Raspberry filling:
    • 300g raspberries
    • 50 ml of water
    • 4 tablespoons of sugar
    • 20 g of cornstarch mixed with 3 tablespoons of water
  • Coconut filling:
    • 400 g of fresh cheese
    • 500 ml heavy cream
    • 200-250g coconut cream
    • 60g coconut flakes


  1. Prepare the crust:
    • Mix the crushed biscuits, melted butter and milk. Press the mixture into a 24 cm diameter mold and refrigerate to set.
  2. Prepare the raspberry filling:
    • Cook the raspberries, water and sugar over medium heat for about 10 minutes. Mash the raspberries with a fork or in a food processor. Return the mixture to the pan, stir in the cornstarch mixture and continue cooking for a few minutes until thickened. Let it cool slightly then spread it over the prepared crust.
  3. Prepare the coconut filling:
    • Using a mixer, beat cream cheese until smooth. Gradually add the heavy cream and continue beating until well combined. Stir in the coconut cream and coconut flakes and beat until all ingredients are completely incorporated.
  4. Assemble the cake:
    • Spread the coconut filling over the raspberry layer. Refrigerate the cake for at least 4 hours to ensure it sets well.
  5. Decorate:
    • Decorate as desired, ideally with fresh raspberries and extra coconut flakes.

Enjoy this exquisite Raffaello raspberry cake, a perfect harmony of flavors that offers a refreshing twist to traditional desserts!

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