Place the cubed butter in a pan on the stove and heat it until it melts.

Remove from the heat, then add the ground biscuit and mix everything well to get a crumbly mixture.

Line a cake mold with a diameter of 26 centimeters on all sides with baking paper (both the walls and the bottom of the mold).

Pour the crumbly mixture into the mold and smooth it with a glass or some other object.

Put the base in the fridge to cool while making the cream.

Mix whipped cream with a mixer and add powdered sugar to it.

Make whipped cream again with a mixer until the end.

Melt the white chocolate in steam (make sure to remove it from the heat before all the chocolate has melted and finish melting on the side).

When the chocolate has cooled, pour it into the whipped cream and mix with a mixer.

Then add the ground vanilla wafers and mix them with a mixer.

At the end, add fine shredded coconut and mix it with the mixture by hand with a whisk.

Transfer the mixture to the cake mold and spread it evenly.

Put the cake in the fridge for two hours so that the cream hardens.

For the glaze, melt the white chocolate in steam and pour it over the cream and spread it nicely.

Spread about 1 tablespoon flaked almonds on top.

Put the cake back in the fridge for three hours to cool down well before removing the mold and decorating it.

After three hours, remove the walls of the mold and transfer the cake to the cake stand.

Use a mixer to make whipped cream and decorate the cake and put Raffaello bonbons on top.