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Coconut Crepe Cake with Whipped Cream Frosting » Easy and Healthy Recipe! ✅

Not sure if Lady M has a coconut crepe cake, but I made my own coconut whipped cream frosting: Oh sweet day!

ingredients
  • CREPE CAKE
  • 6 tablespoons unsalted butter, melted and allowed to cool

  • 2 1/3 cups whole milk

  • 6 large eggs

  • 1 1/2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1/2 cup granulated sugar

  • 2 cups of coconut milk

  • 1 cup whole milk

  • 1/4 cup unsweetened coconut

  • 1/4 teaspoon salt

  • 3 egg yolks

  • 1/3 cup granulated sugar

  • 2 tablespoons cornstarch

  • 2 tablespoons all-purpose flour

  • FROZEN
  • 2 cups of whipping cream

  • 1/4 cup powdered sugar

  • 1 cup sweetened coconut, lightly toasted

Indications
  1. To prepare the crepe batter, in a food processor, mix together the melted butter, milk, eggs, flour, salt, and sugar until smooth. Cover the dough with plastic wrap and refrigerate for an hour or up to 2 days.

  2. To make the coconut flan, cook the coconut milk, whole milk, coconut, and salt in a saucepan over medium heat until the mixture boils. Stir occasionally.

  3. While the milk is cooking, in a bowl beat the egg yolks and sugar until the mixture turns clear. Add cornstarch and flour, mix until smooth.

  4. Slowly add 1/3 of the milk mixture to the egg mixture, beating constantly. Pour the egg and milk mixture back into the saucepan. Bring to a simmer and whisk continuously until the cream thickens, about 3-4 minutes. Get out of the fire.

  5. Pour the pastry cream through the strainer and into a bowl to make it super smooth.

  6. Let cool for 15 minutes. Place plastic wrap on top of the cream to prevent skin from forming. Refrigerate until cold and firm, at least 3 hours or up to 2 days.

  7. To make the crepes, heat a 7-inch skillet over medium-high heat with a light coating of oil. Pour 1/4 cup batter into skillet, stirring until bottom is evenly coated. Cook undisturbed until bottom is golden brown and top has solidified, about a minute. Carefully flip to the other side and cook for 15-20 seconds. Transfer the crepe to a baking sheet to cool. Continue with the remaining dough. It’s okay to stack the crepes so they cool completely.

  8. To assemble the cake, place the first pancakes on a serving plate and spread with 2-3 tablespoons of pastry cream. Repeat with all the crepes until the last crepe is placed.

  9. To make the frosting, beat the cream and icing sugar until stiff.

  10. Spread a thick layer of whipped cream over the top and sides of the cake. Cover the cake with toasted coconut.

  11. Chill the cake in the fridge before serving.

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