AuthorBiteSizedA lusciously coconut filled cake!
In a bowl mix the water, milk, eggs, butter, all-purpose flour, and sugar. Make sure the batter has no lumps. Rest the batter for 20 minutes.
Heat a non-stick pan over medium heat. Add a tablespoon of butter. Add 1/4 cup batter while swirling the pan to coat the bottom.
Flip the crepe when edges are golden and cook another 30 seconds. Repeat until all the batter is cooked. Set the crepes aside.
In a cold bowl, mix the whipping cream and powdered sugar until stiff peaks.
Fold in the coconut strips in the whipped cream.
On a cake board start with a layer of crepe. Spread a layer of whipped cream then arrange some slices of buko on top. Repeat until all the ingredients have been used.
When done wit the last layer, garnish with more buko strips or desiccated coconut on top then dust with powdered sugar. Serve chilled.
Ingredients
Directions
In a bowl mix the water, milk, eggs, butter, all-purpose flour, and sugar. Make sure the batter has no lumps. Rest the batter for 20 minutes.
Heat a non-stick pan over medium heat. Add a tablespoon of butter. Add 1/4 cup batter while swirling the pan to coat the bottom.
Flip the crepe when edges are golden and cook another 30 seconds. Repeat until all the batter is cooked. Set the crepes aside.
In a cold bowl, mix the whipping cream and powdered sugar until stiff peaks.
Fold in the coconut strips in the whipped cream.
On a cake board start with a layer of crepe. Spread a layer of whipped cream then arrange some slices of buko on top. Repeat until all the ingredients have been used.
When done wit the last layer, garnish with more buko strips or desiccated coconut on top then dust with powdered sugar. Serve chilled.
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