Description
A delightful blend of creamy coconut and rich coffee layered between delicate crepes, perfect for any special occasion.
Ingredients
Scale
- 4 large eggs
- 1 cup all-purpose flour
- 2 cups coconut milk
- 1/2 cup granulated sugar
- 4 tablespoons melted butter
- 1/4 teaspoon salt
- 1 cup coconut cream
- 1/2 cup espresso or strong coffee
- 1 teaspoon vanilla extract
Instructions
- Make the Crepe Batter: Whisk together eggs, flour, coconut milk, sugar, melted butter, and salt until smooth. Let it sit for 30 minutes.
- Cook the Crepes: Preheat a non-stick skillet over medium heat and lightly grease it. Pour in the batter and cook until edges lift slightly, flip and cook briefly on the other side. Allow cooling on a wire rack.
- Prepare the Coconut Cream: Whip together coconut milk, sugar, and espresso until smooth and fluffy.
- Layer the Cake: Place one crepe on a serving plate, spread a thin layer of coconut cream, and repeat stacking until finished.
- Chill: Allow the assembled cake to chill in the refrigerator for at least 120 minutes.
- Serve: Garnish with shredded coconut or chocolate shavings if desired and slice carefully.
Notes
For a dairy-free option, substitute melted butter with coconut oil. You can also use light coconut milk if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: crepe cake, coconut, coffee, dessert, family recipe