Description
A delightful layered crepe cake infused with rich coconut and coffee flavors, perfect for gatherings and special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup coconut milk
- ½ cup brewed espresso
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- ½ cup shredded coconut
- Coconut oil for cooking
Instructions
- In a mixing bowl, combine flour, eggs, coconut milk, brewed espresso, sugar, and vanilla extract. Whisk until smooth and let rest for 30 minutes.
- Heat a non-stick skillet over medium and lightly coat with coconut oil. Pour ¼ cup batter and cook for about 2 minutes until edges lift and crepe is lightly golden. Flip and cook for another minute. Repeat with remaining batter.
- In a bowl, mix whipped cream and shredded coconut. Layer the crepes with this filling until all are stacked, finishing with a crepe on top.
- Refrigerate the cake for at least 2 hours before serving. Garnish with additional whipped cream and toasted coconut.
Notes
For a different flavor profile, substitute whole wheat flour or almond milk. Consider using decaf coffee for a caffeine-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cake, crepe, coconut, dessert, sweet treat, coffee