Delightfully Tropical: Mango Coconut Mille Crepe Cake

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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