This Coconut Mango Crepe Cake is a delightful dessert that layers thin, tender crepes with a luscious mango filling and light coconut whipped cream. The combination of tropical flavors makes it a perfect treat for any occasion.

FULL RECIPE:

Ingredients

1. For the Crepes:

• 2 cups whole milk
• 2 cups all-purpose flour
• 4 large eggs
• ½ cup granulated sugar
• 1 tablespoon vanilla extract
• 4 tablespoons unsalted butter, melted
• ½ teaspoon fine sea salt

2. For the Mango Filling:

• 3 cups diced mango (fresh or frozen)
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water

3. For the Coconut Whipped Cream:

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon coconut extract

Directions

1. Prepare the Crepe Batter: In a blender, combine the milk, flour, eggs, granulated sugar, vanilla extract, and salt. Blend on high for 30 seconds until smooth. With the blender running, slowly add the melted butter and blend until incorporated. Transfer the batter to a container, cover, and refrigerate for at least 1 hour or overnight.
2. Make the Mango Filling: In a medium saucepan, combine the diced mango, granulated sugar, and lemon juice. Cook over medium heat until the mango is soft and the mixture is bubbling, about 10 minutes. Using an immersion blender or regular blender, puree the mixture until smooth. Return the puree to the saucepan, stir in the cornstarch slurry, and cook over medium heat until thickened, about 2-3 minutes. Let cool completely before using.
3. Cook the Crepes: Heat a non-stick skillet or crepe pan over medium-low heat. Lightly grease with butter if necessary. Pour a heaping ¼ cup of batter into the pan, tilting and swirling to cover the bottom evenly. Cook for about 1 minute, or until the edges begin to lift and the bottom is lightly browned. Flip and cook for an additional 30 seconds. Transfer the crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. You should have approximately 17 crepes.
4. Prepare the Coconut Whipped Cream: In a large mixing bowl, whip the heavy cream to soft peaks using a hand mixer or stand mixer fitted with a whisk attachment. Add the powdered sugar and coconut extract, then continue whipping to stiff peaks.
5. Assemble the Crepe Cake: Place one crepe on a serving plate. Spread a thin layer (about 2 tablespoons) of the mango filling over the crepe, followed by a layer of coconut whipped cream. Top with another crepe and repeat the layering process until all crepes are used. Finish with a layer of whipped cream on top and garnish with additional mango pieces if desired.
6. Chill and Serve: Refrigerate the assembled crepe cake for at least 2 hours to set before slicing and serving.

Nutrition Facts

• Serving Size: 1 slice (1/12 of cake)
• Calories: 350
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 110mg
• Sodium: 150mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugars: 23g
• Protein: 5g

Why You’ll Love This Recipe

This cake is unlike traditional layered cakes that rely on sponge or butter-based batters. Instead, it is made by stacking multiple crepes, creating a delicate and elegant look while offering a melt-in-your-mouth texture. Here are a few reasons why this dessert stands out:

• Unique Texture: Unlike traditional cakes, where the layers are thick and fluffy, crepe cakes have a thin, soft, and slightly chewy consistency that is truly one of a kind.
• Light and Refreshing: The coconut whipped cream adds a light, airy component, making it feel less heavy than buttercream-based cakes.
• Tropical Flavors: Mango and coconut are a match made in heaven, creating a refreshing and fruity taste that pairs beautifully with the delicate crepes.
• Perfect for Any Occasion: Whether it’s a birthday, anniversary, or summer party, this cake is guaranteed to be a showstopper.

The Origin of Crepe Cakes

Crepe cakes, also known as Mille Crêpes in French cuisine, have gained popularity worldwide for their sophisticated appearance and delicate taste. The term “Mille Crêpes” translates to “a thousand crepes,” emphasizing the multiple thin layers that make up the dessert. This technique was refined in France, but variations of layered crepes have existed in different cultures for centuries. In Japan, for example, crepe cakes became trendy in the past few decades, often incorporating flavors like matcha and fruit fillings. The Coconut Mango Crepe Cake puts a tropical twist on this classic by incorporating ripe mangoes and coconut flavors, making it a delightful dessert for warm weather or tropical-themed events.

Tips for Making the Perfect Crepe Cake

Achieving a perfect crepe cake requires patience and precision. Below are some tips to ensure your cake turns out flawless:

• Make Sure the Batter is Smooth: The key to creating delicate, uniform crepes is blending the batter until completely smooth. Straining the batter through a fine mesh sieve helps remove any lumps.
• Let the Batter Rest: Allowing the batter to rest in the refrigerator for at least an hour (or overnight) ensures that the crepes are soft and pliable. This resting period allows the gluten to relax, preventing tough crepes.
• Use the Right Pan: A non-stick crepe pan or a well-seasoned skillet will make flipping the crepes much easier. A pan with a diameter of 8 to 10 inches works best for uniform layers.
• Cook Over Medium-Low Heat: Cooking the crepes over too high heat may cause them to brown too quickly or burn. Medium-low heat ensures even cooking and prevents the edges from becoming crispy.
• Keep the Crepes Thin: The thinner the crepes, the more delicate and refined the cake will be. Swirling the batter around the pan quickly and evenly helps achieve the right consistency.
• Layer Evenly: To achieve a perfectly stacked crepe cake, spread the filling in a consistent, even layer. Using a spatula or an offset knife helps create smooth and uniform layers.
• Chill Before Serving: Refrigerating the assembled cake for at least two hours before serving allows the layers to set and makes slicing much easier.

Flavor Variations and Customization

The Coconut Mango Crepe Cake is incredibly versatile, allowing you to experiment with different flavors and ingredients. Here are a few ways you can customize this cake to suit your preferences:

• Add a Chocolate Twist: Drizzle melted white or dark chocolate between the layers or over the top for an extra touch of indulgence.
• Incorporate Other Fruits: While mango is the star of this recipe, you can also include other tropical fruits like passion fruit, pineapple, or banana for added depth of flavor.
• Use Different Creams: If you’re not a fan of coconut, you can replace the coconut whipped cream with vanilla or almond-flavored whipped cream. Mascarpone cheese mixed with whipped cream also works well for a richer taste.
• Make it Vegan: Swap out the dairy-based ingredients with plant-based alternatives such as almond milk, coconut cream, and egg substitutes. This way, you can enjoy a dairy-free and egg-free version of the crepe cake.
• Infuse with Spices: A touch of cinnamon, nutmeg, or cardamom can enhance the flavor profile and complement the mango filling.

Serving Suggestions

The Coconut Mango Crepe Cake is best enjoyed chilled, as it allows the flavors to meld together beautifully. Here are some ways to enhance your presentation and serving experience:

• Garnish with Fresh Mango: Adding fresh mango slices or mango puree on top enhances both the visual appeal and the flavor.
• Dust with Powdered Sugar: A light dusting of powdered sugar adds a touch of elegance.
• Top with Toasted Coconut Flakes: For extra texture, sprinkle toasted coconut flakes over the cake before serving.
• Serve with a Side of Ice Cream: A scoop of coconut or vanilla ice cream pairs perfectly with this dessert, making it even more indulgent.
• Pair with a Tropical Drink: A glass of fresh mango juice, coconut water, or a tropical smoothie complements the flavors of the cake beautifully.

How to Store Crepe Cake

If you have leftovers, storing the crepe cake properly will ensure it remains fresh and delicious. Here’s how:

• Refrigerate: Store the cake in an airtight container in the refrigerator for up to 3 days. The flavors often develop and intensify the longer it sits.
• Freeze: If you want to store it for a longer period, wrap the entire cake tightly in plastic wrap, then place it in an airtight container or freezer-safe bag. It can be frozen for up to 1 month.
• Thaw Before Serving: If frozen, let the cake thaw in the refrigerator for a few hours before serving to ensure the layers are soft and creamy.

Conclusion

The Coconut Mango Crepe Cake is an exquisite dessert that brings together delicate layers of crepes, a vibrant mango filling, and light coconut whipped cream. Its unique texture and tropical flavors make it a standout choice for any celebration or special occasion. With a little patience and attention to detail, you can create a visually stunning and incredibly delicious crepe cake that will leave your guests impressed. Whether you follow the classic recipe or customize it with your favorite flavors, this crepe cake is sure to become a favorite in your dessert repertoire.