First we prepare the cream. Put milk, eggs, flour, starch and sugar in a saucepan and beat well with a whisk. Turn on the bottom of the stove and stir continuously with the stirring wire until it boils. When it gets dark, we add the lemon zest (we rub it with the finest part of the grater, until the fine round tips) and the lemon juice. Cook for another 2 minutes, remove from the heat, add the butter and vanilla and beat for 5 minutes with the mixer. Stir so it doesn’t stick in the middle. Let it cool.

For the cake, you can use the cake roll I made earlier. http://www. Delicious recipes. com/banana-roll-cake-made-162251/
Spread the cream inside the cake and sprinkle the raspberries. After making the roll, spread it with the same cream and cover it with plenty of coconut. Enjoy your meal.

Raspberry Coconut Cake Recipe with Photo