Description
A rich and creamy Coconut Latte Crepe Cake that unites the flavors of coconut and coffee in a delightful dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup milk (or almond milk)
- 1 teaspoon vanilla extract
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup powdered sugar
- 1/2 cup espresso or strong brewed coffee
- Toasted coconut flakes (for garnish)
Instructions
- In a large bowl, whisk together flour, eggs, milk, and vanilla until smooth. Let the batter rest for at least 30 minutes.
- Heat a non-stick skillet over medium heat and pour a small ladle of batter, swirling to cover the pan evenly. Cook for 1-2 minutes until edges lift, then flip and cook for another minute. Repeat until all batter is used.
- In a bowl, blend coconut milk with powdered sugar and espresso until smooth and creamy. Add vanilla extract.
- Layer one crepe on a serving platter and spread a layer of cream over it; continue layering until all crepes and cream are used.
- Finish with a final layer of cream and refrigerate for at least 2 hours.
- Garnish with toasted coconut flakes or chocolate sauce before serving.
Notes
Letting the cake chill overnight enhances the flavors and texture. Use gluten-free flour for a gluten-free option or substitute eggs for a flaxseed mixture for a vegan version.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Crepe Cake, Coconut, Coffee, Dessert, Easy Recipe, Celebration Cake