Wednesday’s Specials: Crêpe Cake with Coconut Filling

Project Fairytale

Project Fairytale

I’ve been feeling a lot under the weather during the last week, a cold knocked me down for a few days and I really need something to cheer me up. So a crêpe cake with coconut filling, sprinkled with icing sugar and coconut shaves I figured would do the trick this time. It might look a little difficult to make/assemble, but once you have made all the crêpes it looks like a piece of cake. And you can change the filling to one of your choice like nutella, lemon cream or whatever will make you feel like you are in dessert heaven.


Makes 1 (8-inch) cake


9 large eggs, room temperature and lightly beaten
1¼ cups half-and-half
1¼ cups coconut milk
2 teaspoons vanilla extract
1½ teaspoons coconut extract
2¼ cups all-purpose flour
½ cup sugar
1½ teaspoons salt
9 tablespoons unsalted butter, melted and cooled, divided
Coconut Filling (recipe follows)
Garnish: confectioners’ sugar and coconut curls

Coconut Filling

(Makes approximately 9 cups)
1½ (8-ounce) packages cream cheese, softened
1½ (4-ounce) packages crème fraîche
¾ cup confectioners’ sugar
1½ cups cream of coconut
1½ teaspoons vanilla extract
1 (12-ounce) container frozen whipped topping, thawed

Via January/February 2016 issues of Victoria Mag

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