Lemon Coconut Crepe Cake

Prep Time:

1h 10m

Bake/Cook Time:

20m - 30m

Yield:

10 servings

Crepe Cake, or gâteau de crêpes as the French call it, is made up of layers and layers of freshly made crepes with some sort of pastry cream in between. Chef Eddy's Lemon Coconut Crepe Cake gives the classic a tropical flair by adding a lemon coconut cream filling and sprinkles of shredded coconut between each layer. When you want to impress, this dessert is the way to do it.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crepe Cake

4 large eggs
1 cup coconut milk, (from a can, not low fat and must be unsweetened)
4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 3/4 cups water, lukewarm
4 tablespoons orange liqueur or orange juice
2 teaspoons vanilla extract
1/4 teaspoon salt
Zest of 1 lemon, no white bitter pith
3 tablespoons oil
2 cups all-purpose flour*

Lemon Coconut Filling

1 can (14 oz) coconut milk, not low fat and unsweetened
Zest of 2 lemons, no white bitter pith
1/2 cup lemon juice
1 1/4 cups orange juice
1 cup Imperial Sugar Extra Fine Granulated Sugar
Pinch salt
1/2 cup cornstarch
3/4 cup coconut flakes

Decoration

1/2 cup whipping cream
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Lemon zest

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

In a bowl large enough to hold all ingredients whisk eggs until completely smooth and no strings remain. Add coconut milk and sugar and whisk very well together.
Add water, liquor, vanilla, salt, lemon zest, and oil. Whisk smooth. Sift and add flour, whisk until no lumps remain. If needed mix in a blender. The batter will be fluid as heavy cream.
Crepes will be easiest to prepare if you allow mixture to rest for 30 minutes. It can also be refrigerated until next day.
If crepe batter was refrigerated overnight it must be brought to room temperature. Place it in a bowl of warm water and stir occasionally.
Heat a medium-sized nonstick pan on medium heat. Spray with a little oil and using a ladle pour a small amount in pan, swirl pan to evenly coat entire surface. After about a minute, or when you see edges become golden, flip crepe using a nonstick spatula. After about a minute remove from pan.
First crepe(s) are always a disaster. Heat source may need to be adjusted to ensure that there is enough time for crepe batter to coat entire surface before setting of batter. Crepes should be thin. Add less batter if first ones are too thick. After a few crepes you will get the hang of it and be making perfect crepes. Only first 1-2 crepes need a little oil, the rest can be made without using any oil in pan. In the end you should have a minimum of 13 crepes.
Stack crepes on top of one another. There is no need to separate them with plastic food wrap or foil, they will not stick.
You can freeze them and reheat later in a microwave oven if desired,
Prepare filling by combining coconut milk, lemon zest, lemon juice, orange juice, sugar, salt, and cornstarch in a saucepan.
Whisk to a boil, once mixture thickens and has made thick bubbles remove from heat. At this point do not unnecessarily whisk as this may cause cream to become thin and runny. Pour in a bowl and place in ice water to chill quickly. Cover with plastic food wrap and leave undisturbed until cold.
Place one crepe on a serving platter. Spread a thin and even amount of lemon cream on surface. Sprinkle with a small amount of coconut.
Repeat process until most crepes and lemon cream has been used. Crepes freeze very well as does filling.
In a cold bowl whip cream, sugar, and vanilla to firm peaks. Decorate surface with cream and a lemon zest.

Imperial Sugar Insight

NOTE: The recipe calls for canned coconut milk. Do not use coconut milk sold in cartons which is often consumed in place of dairy milk and used in cereals etc.

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