Pistachio and Coconut Crepe Cake

Pistachio and Coconut Crepe Cake

INGREDIENTS

  • 1 package cream cheese (8 oz)
  • 8 eggs
  • 3 tbsp Swerve Sweetener
  • 450ml heavy cream
  • 2 tsp vanilla extract
  • 1 cup unsalted pistachios, chopped coarsely
  • 2 cups unsweetened coconut flakes, toasted
  • Zest of 1 orange

INSTRUCTIONS

  1. Put the cream cheese, eggs and half of the sweetener into your blender and blend until a smooth batter is formed.
  2. Pour 1/2 cup of the batter onto a crepe maker or a hot pan greased with butter. Cook for 2 minutes until golden brown; flip over and cook for another minute. Repeat with the rest of the batter.
  3. While the crepes cool, add cream, vanilla and the remaining sweetener into a mixing bowl or stand mixer and whip into stiff peaks.
  4. Place the first crepe onto a plate or cake stand. Spread a thin layer of whipped cream on top and sprinkle a little coconut and pistachio. Add another crepe and another layer of whipped cream. Repeat until you’ve run out of crepes.
  5. When finished layering the cake, cover the top and sides with a thin layer of cream.
  6. With your hands, coat the sides of the cake with toasted coconut.
  7. Pipe rosettes of whipped cream on the top, or use a spatula to smooth out the cream.
  8. Garnish with the remaining pistachios and orange zest.
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