Raffaello Cake

Melt the butter in a saucepan over low heat. Let it cool.

Break the eggs into a bowl. Add the sugar and vanilla sugar, and mix for 1 minute. Add the milk, melted butter, and sunflower oil. Mix until smooth. Sift the flour and baking powder into the bowl and mix until combined.

Pour half of the cake batter into a baking dish or cake tin. Preheat the oven to 175 ℃ and bake for 10 minutes.

Heat the milk in a pan with sugar, vanilla sugar, and cornstarch over medium heat. Stir constantly. When the mixture starts to thicken, add the heavy cream and mix well. Remove from heat. Add the broken white chocolate pieces and let it sit for 1 minute. Stir until fully dissolved. Add the grated coconut and mix well. Divide the coconut mixture in half and let it cool.

Spread half of the coconut mixture over the partially baked cake, followed by the remaining cake batter. Preheat the oven to 175 ℃ and bake for 30 minutes. Monitor the baking time, as ovens vary.

Bring 250 ml of milk and 75 g of sugar to a boil in a saucepan.

Pour the milk mixture over the coconut cake and let it soak in. Allow the cake to cool.

Spread the remaining coconut mixture (250 g) evenly over the coconut cake and sprinkle with grated coconut.

Garnish the coconut cake with fresh strawberries and coconut balls.