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Recipes
Home   Recipes   Delightfully Tropical: Mango Coconut Mille Crepe Cake

Delightfully Tropical: Mango Coconut Mille Crepe Cake

Delightfully Tropical: Mango Coconut Mille Crepe Cake

It’s incredible how crepes are such a versatile dish. As a dessert, breakfast, dinner, or snack, you can enjoy crepes anytime, anywhere, and in any way you want.

If you want to enjoy crepes in the middle of the heat, we have a mille crepe cake recipe here that will cool you down; This Mango Coconut Mille Crepe Cake is easy to make, incredibly tasty, and — a fair warning — addictive. [Go straight to recipe]

Mango & Coconut — Perfect For The Tropical Weather

Layers of crepes topped with thin slices of cold mango and fresh coconut flesh bring delightfully fresh, milky, and a light sweetness to this dessert.

There are so many options when it comes to flavouring your crepes — but make sure that they go well.

Going for fruits with the same tropical profile, such as mango and coconut, creates a nice balance between sweet and creaminess.

The mangoes should be soft, while the coconut flesh adds a bit of crunch to it. If you don’t want to scrape coconut flesh off fresh coconuts, consider getting shredded coconuts (find those that retain some moisture in them).

This perfect combo of tropical fruits creates such a compelling dessert! This is an easy mango recipe that anyone can make.


Try This Too: Easy, Sweet Strawberry Yoghurt Madeleines

How To Make A Perfect Piece Of Crepe

To learn how to make crepe cake, being able to make a thin layer of crepe is always the first, but most essential step.

A classic French crepe is basically made of basic pantry essentials, such as flour, sugar, salt, eggs, and milk.

A bit of vanilla extract is a good addition to consider adding to make the crepes more suited for a sweet recipe. 

So, how do you achieve the perfect piece of crepe? The perfect crepe should be light, evenly brown, with slightly crisp edges.

Here are some tips to making the perfect crepe:

  • Let the batter sit in the fridge for at least 30 minutes to an hour to rest the gluten produced from the flour, thus creating a lighter crepe.
  • Use a pan that can cook your batter evenly. A flat pan that has a large, flat base is the most suitable.
  • To prevent the batter from sticking to your pan, make sure the pan is hot enough before you pour the batter onto it.
  • Brush a thin layer of butter or oil. Our preferred method is to spray cooking oil — spraying helps to prevent excess oil from making your crepe greasy and heavy.
  • Don’t rush the flipping of your crepe. Watch out for brown edges, and make sure the surface is no longer glossy, that is the perfect time to flip your crepe.

Read more: 10 Essential Tips To Making Restaurant-Quality Crepe Cakes At Home | Mini Orange Dark Chocolate Mille Crepe Cakes

Mango Coconut Crêpes Cake

Yield: ~6 servings

Ingredients

Coconut Crêpes

  • 75g all-purpose flour
  • 9 sugar
  • 1g salt
  • 1 medium eggs
  • 130ml milk
  • 50ml coconut cream
  • 10ml oil

Whipped Coconut Cream

  • 200ml whipping cream
  • 50g coconut cream
  • 30g confectioners sugar

Mango & Coconut Filling

  • 2 large mangoes
  • 50g toasted desiccated coconut
  • 200g coconut flesh

Directions

Making The Coconut Crepes:

  1. In a large bowl, add in all purpose flour, sugar, and salt. Using a whisk, whisk the dry ingredients until it’s well combined.
  2. Then, add oil, egg, coconut cream, and milk. Whisk the dry ingredients, and egg mixture until there’s no flour clumps left, and the batter is smooth.
  3. Strain the batter using a sieve, and then cover the bowl with a cling wrap, and let it rest for at least 30 minutes.
  4. Heat a non-stick pan (~16 cm) over a medium heat. Brush the pan using butter or oil, and once the pan is hot, add some batter (~ ¼ cup or enough to form a thin crepe), and immediately rotate the pan so the batter will cover the surface of the pan evenly. Once the edges of the crepe have turned golden brown, flip the crepe, and let it cook for around one minute. Once done, transfer the crêpe to a cooling rack and let it cool completely. Repeat until all of the batter is cooked.
  5. Transfer the crêpe onto a cooling rack, and let it cool completely.

Note: This makes a smaller sized crepe cake for ~6 servings. You'll make about 8 crepe layers with this recipe. If you want, you can double the entire recipe and make a bigger crepe cake, especially if your pan is bigger than 16 cm.

Making The Whipped Coconut Cream:

  1. In a medium bowl, mix heavy cream, and confectioners sugar.
  2. Whip the cream, using an electric mixer, until it reaches a stiff peak.
  3. Add in the coconut cream, and mix until combined — once it’s combined, the texture should be smooth but still hold its shape when you scoop it.
  4. Let it chill in the fridge until it’s ready to use.

Preparing the Mango and Toasted Coconut:

  1. Preheat your oven to 160°C.
  2. Peel the mango, and then cut along the sides of the mango, separating the mango flesh from the seed in the middle. Repeat until you cut all sides of the mango.
  3. After that, thinly slice the mango flesh, and let it chill in the fridge until it’s ready to use.
  4. Spread an even layer of desiccated coconut on a baking tray and bake for 4-5 minutes until the coconut turns golden brown.

Preparing the Mango and Toasted Coconut:

  1. Set aside 4 tablespoons of your whipped coconut cream.
  2. Spread one teaspoon of your whipped coconut cream on the center of your cake stand, or cake serving plate, and then place a crepe on top.
  3. Spread about two tablespoons of the whipped coconut cream evenly on the top of the crepe, and then layer the sliced mangoes on top of the cream until the cream is well covered with sliced mangoes.
  4. Add another layer of crepe, spread two tablespoons of the whipped coconut cream, and then add coconut flesh on top of the cream until the cream is well covered with coconut flesh.
  5. Repeat step 3 & 4 until you have 8 layers of crepes stacked upon each other.
  6. Loosely cover the crepe cake with a cling wrap, and refrigerate for at least 4 hours.
  7. When you are ready to serve, unwrap the crepe cake, and add a thin layer of coconut cream on top of the crepe cake, then finally sprinkle the toasted desiccated coconut on top of it.

Storage and Serving Notes: Must be stored in the fridge at all times if not consumed right away. Store the crepe in an airtight container or cover it with a cling wrap to prevent it from drying.

Mango And Coconut Mille Crepe Cake

This Mango and Coconut Mille Crepe Cake is perfect for the tropical weather. If you can’t find fresh coconut flesh, try swapping it out for shredded coconut (the kind that retains a bit of moisture and juice). 

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Trying this recipe out? Make sure you hashtag #bakestarters on Instagram so we can see your wonderful creations!

Try these recipes next:

  • Hojicha Log Cake With Caramel Mousse Filling
  • Umami White Chocolate Miso Cookies
  • Rich Chocolate Brownie Mousse Cake


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