Roast the desiccated coconut in a non-greased pan until golden.
Beat the egg yolks with sugar, vanilla sugar and coconut liqueur in a water bath until thick foamy. Remove from the water bath and let cool down while stirring occasionally. Whip the cream until stiff and stir into the egg mixture with 75 g desiccated coconut. Pour the mixture into a loaf tin lined with cling film. Spread raspberry jam on top and pull through with a fork. Now put in the freezer for at least 6 hours.
Turn out and serve sprinkled with the remaining rasps.
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