With each crepe layered between coconut cream and jam, this perfectly textured cake had us at first bite.
Crepes: (This makes a lot of crepes, which are needed to layer the entire cake)
- 4 large eggs
- 1/4 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 1/4 cups whole milk
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
Coconut Cream filling and topping:
- 4 cups coconut cream, chilled overnight (can be found at Trader Joes)
- 1/2 cup confectioner’s sugar
- 3 teaspoons pure vanilla extract
- at least 1/2 cup coconut jam (can be purchased online or in specialty stores)
- 1 cup shredded coconut
- In a medium bowl, whisk together 4 large eggs and 1/4 teaspoon kosher salt until uniformly yellow.
- Add about half of the flour (around 1 cup) to the eggs, whisking gently into the eggs. The batter will be a little lumpy, but that’s okay right now. Add about half of the milk and continue whisking. The milk will thin out the batter. Alternate between the flour and milk until you’ve added it all. Continue whisking until smooth — be careful not to overmix, it should only take a minute or two.
- Once the batter is smooth, add 1/4 cup melted unsalted butter and whisk again until the butter is just incorporated into the mixture. Cover the batter and refrigerate for 1 hour.
- Once the batter has chilled, heat a medium (at least 8 inches) non-stick skillet pan on medium heat. The surface of the pan needs to be pretty hot to make crepes — test its heat by adding a drop of water to the hot pan. If the water sizzles and bubbles and evaporates, the pan is hot enough. Pour about 1/4 cup batter into the pan and use the handle to twirl the pan so that the batter forms a circle. As you twirl the pan in a circular motion, the batter should spread and make the crepe. Continue cooking until the crepe has set and the edges begin to crinkle up — a set crepe will usually slide around the pan when it is ready. Slip a spatula under the crepe to flip it over and continue cooking for another 20 seconds, or until the crepe’s surface has browned. Repeat the process until the batter is finished, allowing the crepes to cool on a wire rack completely before frosting and building the cake.
Layering the cake:
- First, make coconut whipped cream. In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 4 cups coconut cream, 1/2 cup confectioner’s sugar and 3 teaspoons pure vanilla extract. Whisk on medium-high speed until soft peaks form. Use immediately.
- Place one crepe in the center of your cake plate or cake stand, and use an offset spatula to spread 2 tablespoons of coconut jam evenly over crepe. Spread a large dollop of cream, then stack with a new crepe and repeat the process. On the fifth crepe, sprinkle a light dusting of shredded coconut on the crepe after spreading with coconut jam and coconut cream. Repeat the process until all crepes are used.
- Spread the remaining coconut cream across the top and the sides of the cake, to cover the layers. If desired, toast a handful of shredded coconut and top. This cake is meant to eat immediately.
Recipe (adapted from Hummingbird High) and photography by Briana Moore.