As I wandered through the vibrant markets of Thailand, the air was filled with the sweet scent of ripe mangoes and the rich aroma of coconuts. These tropical flavors inspired me to create a dessert that captures the essence of this beautiful country—a Coconut Mango Crepe Cake. With delicate layers of thin crepes, luscious coconut cream, and fresh mango slices, this cake is not only a feast for the eyes but also a delightful explosion of flavors that transport you to a sunny paradise with each bite.

Ingredients

  • For the Crepes:
    • 1 cup all-purpose flour
    • 2 large eggs
    • 1 ½ cups milk
    • 2 tablespoons melted butter
    • 2 tablespoons sugar
    • 1 teaspoon vanilla extract
    • Pinch of salt
  • For the Coconut Cream Filling:
    • 1 can (13.5 oz) coconut cream, chilled
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract
    • Fresh mangoes, sliced (about 2 medium mangoes)

Instructions

Prepare the crepe batter by whisking together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt in a large bowl. Mix until smooth and let the batter rest for 30 minutes. This resting period allows the gluten to relax, resulting in tender crepes.

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a little butter or oil. Pour a ladleful of crepe batter into the center of the pan, swirling it around to spread the batter evenly into a thin layer. Cook for about 1-2 minutes until the edges lift and the surface looks set. Flip the crepe and cook for an additional minute. Transfer the cooked crepe to a plate and cover with a kitchen towel to keep warm. Repeat the process with the remaining batter to make about 12 crepes.

While the crepes are cooling, prepare the coconut cream filling. In a chilled mixing bowl, whip the coconut cream using an electric mixer until fluffy. Gradually add the powdered sugar and vanilla extract, continuing to whip until well combined and creamy.

To assemble the cake, place one crepe on a serving plate. Spread a thin layer of the coconut cream filling over the crepe and top with a few slices of fresh mango. Repeat this process, stacking the crepes with coconut cream and mango slices in between until all the crepes are used. You should have a beautiful stack of crepes, cream, and fruit.

Once assembled, refrigerate the crepe cake for at least 2 hours to allow the flavors to meld and for the cake to set. Before serving, you can garnish the top with additional coconut cream and mango slices for an eye-catching finish. Slice into wedges and enjoy the tropical flavors that will take you on a delicious journey to Thailand with every bite!