[inspired by Raffaello sweets from Ferrero Rocher]
- 6 cups / 1½ litre of whole milk
- 125 g / ½ bar of unsalted butter
- 2 cups caster sugar
- 5 packets of vanilla sugar (5 g 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)
- 170 g desiccated coconut
- 1 cup of coconut milk powder
- 170 g blanched almonds
- icing sugar – to decorate
- 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
- 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.
- To prepare the cream boil 4 cups of the milk with vanilla & caster sugars, coconut milk powder and butter.
- In a jug combine eggs, egg yolks, flour and left over 2 cups of milk whisking everything until well combined.
- 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.
- Stir in also desiccated coconut (saving about two handfuls for the topping) and mix well.
- Spoon out the cream onto the biscuit base, top with almonds.
- Cover everything with another layer of 25 biscuits.
- Sprinkle the top with saved coconut and icing sugar.
- Place in the fridge for couple of hours or even overnight.
- Slice with a knife following the lines in between the biscuits.
- Serve with some unsweetened tea or coffee on a side.
Makes about 25 small portions.
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 Icing, Coconut & Vanilla Carrot Cake with Strawberry Icing or Fruity Rice with Coconut Milk and Almond Flakes.
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
Ow wow, this is on my to do list. Looks sooooooo good.
This recipe looks really inviting ! Can we do this without eggs/egg yolks?
This looks divine. Is there a printer friendly version of this recipe?
This recipe looks amazing can it convert to ounces and pounds?
I live in Australia and dont know what petit beurre biscuits are can you discribe them to me so i can substitute them please
Lisa, Wizzy – thank you for all the lovely comments.
Gooch – I have never tried making it without eggs.
Pattie – sorry, we don’t have printer friendly versions of the recipes on this site, but we are working on it.
Reba, I’m not familiar with ounces and pounds but sure, it can, please take a look at Google converter: https://goo.gl/vraEOp
Diane, petit beurre biscuits are plain biscuits, they can be found everywhere under different names, please take a look here: https://goo.gl/yl9BSV