Coconut Crepe Cake

By JimMac

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

Preparation

Step 1

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.