A fashion & lifestyle blog by Stefania

13 marzo 2016

Recipes: Crêpe Cake with Coconut Filling for any celebration.

Crêpe Cake with Coconut Filling by Victoria Mag {Cool Chic Style Fashion}

Crêpe Cake with Coconut Filling ... for any celebration.

Makes 1 (8-inch) cake
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Ingredients
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

Instructions

In the container of a blender, place eggs, half-and-half, coconut milk, vanilla extract, coconut extract, flour, sugar, and salt; process until combined. Strain mixture through a fine-mesh sieve into a bowl; discard solids. Cover, and refrigerate for at least 30 minutes.
Heat an 8-inch nonstick skillet over medium heat. Add 1 to 2 tablespoons melted butter to coat bottom of pan. Spoon 1⁄3 cup batter into skillet; cook for 45 seconds to 1 minute. Using a spatula, loosen crêpe, and carefully turn over. Cook for 15 to 30 seconds; transfer to a wire rack to let cool. Repeat procedure with remaining batter and melted butter to make 18 to 24 crêpes. Store crêpes between layers of parchment paper to prevent sticking.
Spread approximately ½ cup Coconut Filling to within ½ inch of edge of crêpe. Repeat with remaining filling and crêpes, ending with crêpe. Garnish with confectioners’ sugar and coconut curls, if desired. Serve immediately. Cake can be stored, covered, in refrigerator for up to 2 days.
Coconut Filling
In a medium bowl, beat cream cheese and crème fraîche with a mixer at medium speed until smooth. Add confectioners’ sugar, and beat until creamy. Add cream of coconut and vanilla extract, and beat until combined. Add whipped topping, and continue to beat until smooth. Store, covered, in refrigerator for up to 3 days.

Crêpe Cake with Coconut Filling 
January/February 2016 issue of Victoria magazine

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