Rafaello Coconut (No-bake) Cake

Whisk yolks with sugar and vanilla sugar.

In a medium bowl, pour 1 cup milk. Sift in flour and cornstarch, mix well. Combine milk and yolk mixtures, whisking until texture is smooth.

In a heavy-bottomed saucepan, heat remaining 2 cups milk until almost boiling. Slowly add milk mixture. Stir quickly until pudding is thick. Let cool.

Whip butter until fluffy. Add pudding 1 tablespoon at a time. Add desiccated coconut and mix it well.

Cover bottom of 11 x 8-inch square pan with crackers. Spread 1/3 pudding mixture on top of the crackers and spread out evenly. Repeat layers of crackers and frosting. Keep alternating layers until all frosting and crackers are used up.

Decorate cake with desiccated coconut, grated white chocolate and flaked almond. Allow cake to sit in fridge for 24 hours before eating.