Coconut Crepe Cake with Banana Cream
A stacked cake of thin coconut-milk crepes layered with a light banana whipped cream, finished with coconut ice cream, banana slices and toasted coconut flakes.
Ingredients
| 1 cup | 240 ml | All purpose flour |
| 1/2 tsp | 2.5 ml | Salt |
| 3 Tbs | 45 ml | Sugar |
| 2 | Eggs | |
| 13.5 oz | 385 g | Coconut milk (1 can, approximately 1⅔ cup) |
| 1/3 cup | 80 ml | Water |
| 1 tsp | 5 ml | Coconut oil or butter |
| 1 cup | 240 ml | Heavy cream |
| 3 Tbs | 45 ml | Powder sugar |
| 2 1/2 | Medium banana, peeled | |
| 5 Tbs | 75 ml | Condensed milk |
| — | Coconut ice cream (for garnish) | |
| — | Banana slices (for garnish) | |
| — | Toasted coconut flakes (for garnish) |
Instructions
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Combine flour, salt and sugar in a large mixing bowl and mix; add egg, coconut milk and water. Whisk until there are no lumps and it is very smooth.
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Heat an 8" non-stick skillet over medium heat; add coconut oil and swipe with a paper towel to coat the skillet evenly. Pour 3 Tbs to ¼ cup of batter at a time into the skillet while swirling. Keep swirling to spread the batter evenly. Cook for 1 minute, then carefully flip over, cook another minute and transfer to a baking sheet or flat surface to cool. Repeat with the remaining batter, coating the pan with coconut oil as needed. You will make 19 to 20 crepes.
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Whisk heavy cream with powder sugar until stiff peaks using a hand blender or stand blender.
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Meanwhile smash the banana with a masher until there are no big lumps and it is quite smooth. Then add condensed milk and mix well.
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Gently fold the banana mixture into the whipped cream.
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On a cake stand or a plate, place a coconut crepe; spread 1 Tbs. banana cream evenly. Top with another coconut crepe. Continue layering with banana cream and coconut crepes, ending with a crepe on top. Finish with extra banana cream on top and refrigerate until firm, about 20 to 30 minutes.
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Garnish with ice cream, banana slices and coconut flakes as you desire.
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Enjoy!