Raffaello – Almond & Coconut Cream No Bake Cake

[inspired by Raffaello sweets from Ferrero Rocher]

inspired by Confetteria Raffaello Ferrero Almond Coconut Crème Ball


  • 6 cups / 1½ litre of whole milk
  • 125g / ½ bar of unsalted butter
  • 2 cups caster sugar
  • 5 packets of vanilla sugar (5g each)
  • 4-6 whole eggs (4 large, 6 if small)
  • 4-6 egg yolks
  • 8 tbs plain flour
  • 8 tbs potato flour
  • about 50 petit beurre biscuits for the base (2 large packets)
  • 170g desiccated coconut
  • 1 cup of coconut milk powder
  • 170g blanched almonds
  • icing sugar – to decorate

coconut and almond no bake cake


  • 1 large baking tray
  • large piece of baking paper, to cover the bottom of the tray and the sides
  • manual whisk
  • large jug or bowl
  • large pot to prepare cream

petit beurre biscuit cake base


  1. Line the tray with baking paper and as many petit beurre biscuits as you can. I managed to fit 5 rows of 5, 25 all together on the bottom of the tray.
  2. To prepare the cream boil 4 cups of the milk with vanilla & caster sugars, coconut milk powder and butter.
  3. In a jug combine eggs, egg yolks, flour and left over 2 cups of milk whisking everything until well combined.
  4. Gradually fold in egg mixture into pot with milk, continue boiling and stirring with a whisk until cream is smooth and starting to get thick.
  5. Stir in also desiccated coconut (saving about two handfuls for the topping) and mix well.
  6. Spoon out the cream onto the biscuit base, top with almonds.
  7. Cover everything with another layer of 25 biscuits.
  8. Sprinkle the top with saved coconut and icing sugar.
  9. Place in the fridge for couple of hours or even overnight.
  10. Slice with a knife following the lines in between the biscuits.
  11. Serve with some unsweetened tea or coffee on a side.

Makes about 25 small portions.

coconut almond candy ball


The cream for this cake is based on Napoleonka / Polish Custard Cream Pie.

In Poland different variations of this recipe are popular, some of them are using flaked almonds instead of the whole ones.

Looking for more coconut dessert ideas? Then take a look at Jeanne’s South African coconut tart or some recipes I have prepared previously: Spiced Carrot Cake with Coconut & Chocolate IcingCoconut & Vanilla Carrot Cake with Strawberry Icing or Fruity Rice with Coconut Milk and Almond Flakes.

DISCLOSURE: This post contain some affiliated links.

please share

Subscribe to our Newsletter

Your thoughts…

  1. OMG…this cake looks AMAZING and I love that it’s no-bake!  I will be stashing it on one of my pin boards to make soon!  That said…the tops of the napoleons are usually chocolate lines that are pulled with a skewer, alternating directions.  I piped dots becayse I wanted to make hearts..but that didn’t work out too well lol

  2. Ow wow, this is on my to do list. Looks sooooooo good. 

  3. This recipe looks really inviting ! Can we do this without eggs/egg yolks?

  4. This looks divine. Is there a printer friendly version of this recipe?
    thanks !

  5. Reba Phillips says:

    This recipe looks amazing can it convert to ounces and pounds?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>