Coconut biscuit Mix all the ingredients together. Pour onto a baking tray lined with baking paper. Bake in the oven at 170°C. Cut out a 12x12cm square and place in the pastry frame on top of the crisp.
Raspberry compote
Make a raspberry compote and pour half over the coconut biscuit. Place in the freezer for a few minutes.
Coconut mousse
Make a coconut mousse. Add the gelatine and whipping cream, then pour half over the compote. Place in the freezer for a few minutes.
Raspberry jelly On the same day, make a jelly using blended raspberries. Add the gelatine and fill a piping bag with it.
Apply the white velvet spray to the frozen cake. Place in a cool place while defrosting. Remove the frame. Serve whole or cut into individual portions.