The holidays aren’t complete without a wildly decadent dessert like this sky-high crepe cake. With alternating layers of beet-infused crepes and homemade coconut whipped cream, it’s a classy crowd-pleaser that your guests will look forward to year after year. Use pomegranate seeds to top off this treat (we think they resemble holly berries!) in addition to snow-like shredded coconut and an extra dollop of sweet coconut whipped cream. If you’re not into beets, simply omit the beet powder for a just-as-festive, wintry-white version!
Prep time: 2 hours | Serves 8
Ingredients
Crepes
5 eggs
1 can (13.5 oz.) Native Forest Full Fat Organic Coconut Milk
2-1/4 cups water
1/4 cup Vitacost Organic Coconut Oil
2 tsp. vanilla extract
2 cups Otto’s Cassava Flour
3 Tbsp. beet powder
1/2 tsp. Redmond Real Salt
Coconut milk whipped cream
3 cans coconut milk, refrigerated, cream only*
3 Tbsp. Vitacost Organic Maple Syrup
1/2 tsp. vanilla extract
Topping
Pomegranate arils
Coconut flakes
Directions
1. To make crepe batter, mix eggs, water, coconut oil and vanilla in large bowl. Add dry ingredients and continue to mix using hand mixer for 1 minute until thoroughly combined and thin batter forms. Cover bowl and put in refrigerator.
2. To make coconut whipped cream, combine coconut cream, maple syrup and vanilla in medium-size mixing bowl. Use hand mixer to whip together. Refrigerate until ready to use.
3. Heat large skillet over medium-low heat. Once hot, pour 1/3 cup batter into center of pan. Immediately tilt pan in circular motion to swirl batter to create a thin, round crepe (about 8 inches across).
4. Cook 1 minute or until easy to flip. Cook additional 45 seconds then transfer to wire rack. Once cooled, transfer to plate. Repeat with remaining batter. (Makes about 25 crepes total.) Time-saving tip: If you have two pans, make two crepes at once.
5. Once crepes are cooled, assemble cake. Place one crepe on cake stand. Spread thin layer of coconut whipped cream on top (all the way to the edges). Place another crepe on top and repeat with remaining coconut whipped cream and crepes.
6. Top with generous dollop of coconut whip cream, pomegranate seeds and shredded coconut.
*When coconut milk is refrigerated, it will separate into a cream layer and a liquid layer. For this recipe, use only the cream. When ready to use, flip can upside down, open, pour out liquid (reserve for another use), and scoop out just the cream for this recipe.