Coconut Crepe Cake with Banana Cream

Hi guys!

Today I’m going to share how to make Coconut Crepe Cake with Banana Cream.

Sounds so delightful, isn’t it? 🙂

  No oven required for this recipe, and it is a fun dessert/breakfast recipe to make with your kids! You guys going to have so much fun!

The beautify of crepe cake recipe is you can twist whatever flavor you want. I choose coconut and banana because they are one of my favorite flavor mixtures for sweet, but you can add some chocolate/nutella if you like to, maybe some vanilla would be delicious as well! So be creative in your kitchen make your own crepe cake! 😀

  I mean, who is gonna say ‘no’ to this beautiful layer and layer of delicious coconut crepes and banana cream?!

Of, if you want to make is a little boooooze for your adult friends and yourself, add some coconut run in the banana cream!

Oh man!

That would delicious too! 😀

 Hope you guys give this delicious layers and layers of Coconut Crepe Cake with Banana Cream recipe at home! 😀

Coconut Crepe Cake with Banana Cream

---

• Author: Seonkyoung Longest

Print Recipe

Pin Recipe

Scale 1x2x3x

Ingredients

For Coconut Crepe

• 1 cup All purpose flour
• 1/2 tsp. Salt
• 3 Tbs. Sugar
• 2 Eggs
• 13.5 oz. 1 can Coconut milk (approximately 1 2/3 cup)
• 1/3 cup water
• 1 tsp. Coconut oil or butter

For Banana Cream

• 1 cup Heavy cream
• 3 Tbs. Powder sugar
• 2 1/2 Medium size banana, peeled
• 5 Tbs. Condensed milk

For Garnish

• Coconut ice cream
• Banana slices
• Toasted coconut flakes

---

Instructions

1. Combine flour, salt and sugar in a large mixing bowl and mixl; add egg, coconut milk and water. Whisk until there is no lumps and very smooth.
   
2. Heat a 8” non-stick skillet over medium heat; add coconut oil and swipe with a paper towel to coat skillet evenly. Pour 3 Tbs to 1/4 cup of better at a time to skillet while you are swirling skillet. Keep swirling to spread better evenly. Cook for 1minute then careful flip over, cook another minute and transfer to a baking sheet or flat surface to cool. Repeat with remaining batter, coating pan with coconut oil as needed. You will make 19 to 20 crepes.
   
3. Whisk heavy cream with powder sugar until stiff peaks using hand blender or stand blender.
   
4. Mean while smash banana with a masher until no big lumps and quite smooth. Then add condensed milk and mix well.
   
5. Gently fold banana mixture into whipped cream,
   
6. On a cake stand or a plate, place a coconut crepe; spread 1 Tbs. banana cream evenly. Top with another coconut crepe. Continue layering with banana cream and coconut crepes ending with a crepe on top. Finish with extra banana cream on top and refrigerate until firm, about 20 to 30 minutes.
   
7. Garnish with ice cream, banana slices and coconut flakes as you desired. Enjoy!