Pink Raspberry and Coconut Cream Crepe Cake

Hannah Sunderani
Apr 12, 2017
4 min read

Yes, you read that right! This recipe is a deliciously dreamy and creamy Pink Raspbperry and Coconut Cream CREPE CAKE. As if it were possible to combine two of the worlds greatest inventions into one!

This crepe cake is a delicious recipe, which you can decide whether to indulge in for dessert or breakfast, or both! You know those people who shame you for eating day-old cake for breakfast? It's time they eat their words! Because there's no way one can avoid slicing into this creamy pink cake before 12 noon.

I made this fruity Pink Raspberry and Coconut Cream Crepe Cake with the Easter bunny in mind. To do my part in sharing a pretty sweet treat that would please the masses. This cake starts by making classic french crepes in a skillet, and then stacking them layer upon layer between light and fluffy raspberry coconut cream. I then topped it with frozen raspberries and fresh orange slices, some hazelnuts and coconut flakes. Ooooh my goodness! The outcome was pure joy. It was one of the hardest things to have to wait for M to come home before indulging. And in full discloser I didn't! Hence the missing slice in photo above, or Exhibit A.

Believe me I tried to wait, but I couldn't help it! With the sweet raspberry coconut scent filling my nose, and the glowing pink layers at face level every time I opened the fridge I'd like to see you try and reach for the healthy hummus and veg behind it! Let's just say it's a good job I didn't give up dessert for Lent...

But I hope you have better luck waiting for your loved ones to serve this fruity crepe cake on Easter. It's a wonderful Easter dessert, or breakfast that's sure to please your loved ones. And if you need to grab a tester slice prior to serving I don't think anyone will blame you.

Happy Easter!

Pink Raspberry and Coconut Cream Crepe Cake

Serves: 6-8 | Prep Time: 3 hours 40 mins (40 mins active prep)| Cook Time: 40 mins

Ingredients:

For the Raspberry Coconut Cream:

Cashew cream cheese:
2.5 tbsp (35g) coconut oil
80 ml agave syrup
1 cup raw cashews, soaked overnight
juice and zest of 1 lime
1/4 tsp vanilla
pinch cinnamon
200g coconut cream, chilled (1/2 of 1 can thats 400g in total)
30 ml freshly squeezed orange juice
1 cup frozen raspberries, thawed (or fresh)

For the crepes:

500g viennoiserie flour (approx. 1 1/2 cups), or white flour
6 tbsp coconut sugar
2 tsp baking power
450ml almond milk
2 tbsp coconut oil, plus more for frying
2 tsp vanilla extract
pinch salt

For topping:

frozen raspberries, or fresh
orange slices
hazelnuts, chopped
coconut flakes

Directions:

Begin by preparing your cashew cream cheese: In a saucepan add your coconut oil and agave. Bring to low heat and stir to combine. Transfer the liquid to your food processor and add soaked cashews, lime juice and zest, vanilla, and cinnamon. Process until smooth. (Make ahead: cover bowl in plastic wrap and refrigerate for up to one day).
Now prepare your Raspberry Coconut Cream: In a glass mixing bowl add your cashew cream cheese, chilled coconut cream, and freshly squeezed orange juice. Strain thawed raspberries to remove excess water and add. Whip cream mixture with a hand mixer on medium-high until combined and thick in texture. Place in fridge to chill for one hour. (Make ahead: cover bowl in plastic wrap and refrigerate for up to one day).
Next prepare your crepe batter: In a blender add flour, coconut sugar, baking powder, almond milk, 2 tbsp coconut oil, vanilla extract and salt. Blend until smooth. Let batter sit 15 minutes at room temperature. (Make ahead: cover batter in plastic wrap and refrigerate for up to one day).
Bring a non-stick pan to medium heat with a dollop of coconut oil. When hot, add approx. 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, approx. 2-3 minutes.
Loosen edge of crepe with a rubber spatula and quickly flip. Cook other side of crepe for minute more. Slide crepe out of skillet and repeat with remaining batter. Coat the pan with coconut oil as needed. Let crepes cool completely before preparing the cake. (Make-ahead: Wrap crepes in plastic wrap and refrigerate for up to 24 hours.)
To make the crepe cake: Place 1 crepe on cake plate and spread on a thin layer of raspberry coconut cream mixture. Repeat layering with remaining crepes and cream mixture, leaving the last crepe free of cream. Cover in plastic wrap and refrigerate until set, about 2 hours. Before serving spread top layer of cake with cream mixture, and top with fresh or frozen raspberries, orange slices, hazelnuts and coconut flakes.

*Note: cashew cream cheese, raspberry coconut cream, crepe batter, and crepes can all be made one day ahead. Cover in plastic wrap to ensure freshness and prepare cake day of serving.

Approvals: