Coconut Crepe Cake

Coconut Crepe Cake
Coconut Crepe Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Crepes:

  • 2

    cups whole milk

  • 1 1/2

    cups all-purpose flour

  • 1/4

    cup granulated sugar

  • 1

    teaspoon kosher salt

  • 1

    teaspoon lemon zest

  • 1

    teaspoon coconut extract

  • 4

    eggs, plus 4 yolks

  • 1

    stick unsalted butter, melted, plus more for greasing

  • For the Filling:

  • One

    14-ounce can coconut cream

  • 2

    cups mascarpone

  • 1

    cup confectioners' sugar

  • 1

    tablespoon lemon juice

  • 1

    teaspoon lemon zest

  • 1

    teaspoon kosher salt

  • For the Garnish:

  • Confectioners' sugar

  • Toasted coconut flakes

  • Lemon zest

Directions

1. Make the crepe batter: In a blender, combine all of the crepe ingredients and blend until smooth. Transfer to a bowl and chill for 1 hour. 2. After chilling, grease two 10-inch nonstick skillets and heat over medium heat. Staggering about 1 minute apart, add ¼ cup of the crepe batter to each pan and quickly swirl to coat the entire pan surface with a thin layer of batter. Cook until the crepe just begins to change color, 1 to 2 minutes, then flip and cook for 1 to 2 minutes more. Transfer to a plate to cool. 3. Continue the process, working between the 2 pans and stacking the cooked crepes on a plate to cool until you have 18 crepes total. Place the crepes in the refrigerator and chill for 1 hour. 4. Meanwhile, make the filling: In a large bowl, beat the coconut cream with an electric hand mixer until soft peaks form. Add the remaining filling ingredients and mix until smooth. 5. Assemble the cake: Once the crepes have chilled, grease a 9-inch springform pan with butter. Lay one crepe down on the bottom, then top with ¼ cup of the filling. Using a mini offset spatula, spread the filling into an even layer. Continue this process until all the crepes have been used. Cover with plastic wrap and refrigerate for 4 hours until the filling has set. 6. Use a paring knife to release the crepe cake from the springform pan. Garnish with confectioners' sugar, toasted coconut and lemon zest, then serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: