This delicious coconut amaretto crepe cake is not only delicious, it’s gluten-free and grain-free! Sure, it takes a bit of work, but it’s worth the effort! The crepes take an hour or so if you make as many as you see here (24 8″ round crepes) – so make sure to plan for that. Though honestly, I don’t think you need more than 17-20. I was showboating a little with this cake height (ha!).
Ingredients
Crepes
2 cups cassava flour
5 eggs
13.5 oz full fat coconut milk
2 1/4 cups water
1/4 cup coconut oil
2 tsp vanilla extract
1/4 tsp salt
Coconut Amaretto Buttercream4 large egg whites,, room temperature
1 cup maple syrup
1/4 tsp cream of tartar
1 1/2 cups palm shortening or butter,, room temperature or slightly chilled
1/4 cup coconut cream, (from the top of a chilled can of full fat coconut milk)
3 tbsp Ciroc Amaretto
1 cup finely shredded coconut,, unsweetened
Topping13.5 oz full fat coconut milk,, chilled overnight
1 tsp vanilla extract
1 tsp honey
1/4 cup sliced almonds
Method* Place all crepe ingredients in a large mixing bowl. Using a stand mixer or hand mixer, mix together for one minute. The consistency should be that of a very thin batter. If it's too thick, add more water.
* Cover your batter and refrigerate for 30 minutes, to let the bubbles settle.
* Heat a crepe pan over medium heat. Once hot, lift the pan up, scoop 1/4 cup of the batter into the center of the pan and quickly swirl the pan to coat the bottom. Place back on the heat and cook for 1-2 minutes. Once the top looks dry, flip it over and cook an additional 30-45 seconds.
* Place the cooked crepe on a paper towel to cool and repeat this process until all crepes are made. Once fully cooled, store the crepes in an airtight container/ziploc with a paper towel until ready to assemble the cake.
* To make the buttercream, combine the egg whites, maple syrup and cream of tartar in a heatproof bowl. Make a double boiler by placing this bowl on top of a pot of simmering water (ensuring the water doesn't touch the bottom of the top bowl). Whisk the mixture constantly for 4-5 minutes, or until a candy thermometer reaches 160 degrees fahrenheit.
* Pour the mixture into the bowl of stand mixer with the whisk attachment. Start by whipping on low, then gradually increase the speed to high as the mixture thickens. Whip for several minutes, until stiff peaks have formed and let cool. (*tip - make sure the meringue is fully cooled. Any heat will instantly melt the shortening or butter and make it too runny).
* Turn the mixer back on medium-high speed and add the shortening slowly, in 1 tablespoon increments. It's normal for the meringue to deflate, but it should thicken up. If not, see the tips mentioned above. Continue mixing and add the coconut cream and amaretto, until flavored to your liking, then add the shredded coconut until fully combined.
* To assemble the cake, spread a thin layer of the buttercream on a crepe. Keep the layers thin and flat. Add a crepe and repeat.
* To make the coconut whipped cream, scoop out the solidified coconut cream from the top of the can (leaving the water behind) and place in a bowl. Add the vanilla and honey and beat with a hand mixer for 10-20 seconds.
* Scoop the coconut whipped cream on top of the cake and sprinkle with almonds.