1. Prepare the raspberry jam: in a small saucepan sent the raspberries, water and lemon juice and put on medium heat, bring to boil and boil for 20 minutes. Remove from heat and wipe the mass through a sieve. The resulting raspberry puree to taste add powdered sugar, mix well, cool completely.

2. Prepare the cream: whip chilled cream with powdered sugar until stable peaks, add the coconut, stir.

3. Collect the cake: biscuit to dip in milk, spread on a dish the first layer (I have 2*4 PCs), coat of coconut cream, spread on top the second layer of biscuits and a little cream. Next, distribute raspberry jam over the surface and spread a third layer of biscuits

4. The top and sides of cake coat with cream, decorate with coconut, raspberries and mint leaves. Send the cake in the cold for a few hours to soak! Bon appetit!