Toasted Coconut Cream Rum and Chocolate Mousse Crepe Cake

People will freak over this cake and be in total awe and amazement over you.

👥 8 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 30 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●microwave
●saucepan
●whisk
●stove
●pan
●blender
●food processor
●skillet
●cutting board
●oven

📝 Preparation Steps

To make the mousse. In a microwave safe bowl add the chocolate. Microwave on ⏱️ 30 second intervals, stirring after each, until melted and smooth. Stir in the melted butter, it will thicken. Set aside to cool.

butter6 tablespoonsunsalted butter (melted)2 tablespoons

In a small saucepan whisk together the egg yolks, 2 tablespoons water and sugar. Place on the stove over medium heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about ⏱️ 2-3 minutes. Make sure to remove the eggs from the stove the minute they begin to curdle and thicken. Stir the melted chocolate into the egg mixture until completely smooth. Place in the fridge while you whip the cream. Place the cream in the bowl of a stand mixer (or a large bowl using a hand mixer) and whip cream until stiff peaks form. Add the vanilla and coconut rum (if using) and whip until combined. Make sure not to over-beat, cream will then become lumpy and butter-like. Now add half the whipped cream with cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse. Cover the bowl and place in the fridge for two hours or overnight.

egg yolks2water + an extra 1/4 cup (divided)1 cupwater2 tablespoonstablespoon sugar1/2sugar3 tablespoonspowdered sugar1 tablespoonlarge eggs4eggs2vanilla extract1 tablespoonvanilla1 teaspooncoconut rum (optional)2 tablespoonstoasted coconut rum pecans (for topping (optional) (coconut rum + brown sugar + pecans))butter6 tablespoonsunsalted butter (melted)2 tablespoons

To make the coconut rum cream. In a medium saucepan combine the coconut milk and cornstarch. Whisk until the cornstarch is completely dissolved and there are no lumps. Add the sugar, eggs and salt, whisk until smooth. Place the pan on the stove and bring to a boil, stirring constantly. Simmer until the cream thickens and is smooth like pudding, about ⏱️ 5 minutes. Remove from the heat and stir in the vanilla, coconut rum (if using) and shredded coconut. Transfer the cream to a bowl, cover and chill two hours or overnight.

coconut rum (optional)2 tablespoonstoasted coconut rum pecans (for topping (optional) (coconut rum + brown sugar + pecans))coconut milk (I used full fat)1 canvery cold coconut milk (chilled the fridge overnight)1 cancornstarch2 tablespoonstablespoon sugar1/2sugar3 tablespoonspowdered sugar1 tablespoonlarge eggs4eggs2vanilla extract1 tablespoonvanilla1 teaspoon

To make the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about ⏱️ 5-6 minutes, then immediately remove from heat and set aside. Combine the eggs, milk, flour, the melted + browned butter, salt, 1 cup water and vanilla in a blender or food processor. Pulse for ⏱️ 30 seconds or until well combined. Place the crepe batter in the refrigerator for about ⏱️ 30 minutes or overnight. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to ⏱️ 48 hours.

butter6 tablespoonsunsalted butter (melted)2 tablespoonslarge eggs4eggs2water + an extra 1/4 cup (divided)1 cupwater2 tablespoonsvanilla extract1 tablespoonvanilla1 teaspoon

Remove the batter from the fridge and whisk in the remaining 1/4 cup water. Heat a 10 to 12 inch (I used a 10 inch) non-stick skillet or cast iron skillet over low-medium heat (never go above medium low). Add cooking spray (I think cooking spray works best) to coat. In a circular motion pour 1/4 cup of batter (I measure it out for every single crepe) into the skillet. Quickly pick the skillet up (using an oven mitt, especially if using a cast iron skillet!) and swirl in a circular motion to spread evenly. Cook for ⏱️ 30 seconds and flip. Cook for another ⏱️ 10 seconds and remove to a cutting board. Lay them out flat so they can cool on a piece of parchment paper. After ⏱️ 5 minutes or so I like to flip the crepes to make sure they are not sticking to the parchment. Continue until all batter is gone. Makes 20 crepes.

water + an extra 1/4 cup (divided)1 cupwater2 tablespoons

To assemble the cake. Place the bowl of a stand mixer (or a large bowl) and your whisk attachment (or beaters) in the freezer.

Lay all 20 crepes (or however many you made, but I think you need at least 15. I had 19) out on a large clean counter. Remove the chocolate mouse and coconut cream from the fridge and evenly divide both the mouse and coconut cream among all 20 crepes (10 with chocolate mousse, 10 with coconut cream) and spread in an even, thin layer. Now place one crepe in the center of your serving plate and layer on the rest alternating between the chocolate mousse and coconut cream (one coconut cream layer, one chocolate mouse layer and so on). Do your best to try and keep the stack straight. Once you have used all the crepes and the cake is assembled place it in the fridge while you whip the coconut cream.

Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream until soft peaks form. It will not be stiff like regular whipped cream Beat in the powdered sugar. Remove the cake from the fridge and top with your desired amount of coconut whipped cream. Place back in the fridge for ⏱️ 30 minutes or until ready to serve. When ready to serve, top the cake with toasted coconut, rum toasted pecans and a drizzle of chocolate ganache (below) if desired. Slice and eat!

coconut milk (I used full fat)1 canvery cold coconut milk (chilled the fridge overnight)1 canwater + an extra 1/4 cup (divided)1 cupwater2 tablespoonssugar3 tablespoonspowdered sugar1 tablespoontoasted coconut (for topping)toasted coconut rum pecans (for topping (optional) (coconut rum + brown sugar + pecans))

To make the ganache combine 2 ounces chocolate and 2 tablespoons coconut milk in a small microwave safe bowl. Melt the chocolate in the microwave on ⏱️ 30 second intervals, stirring between each until the chocolate and coconut milk are smooth. Stir in 1 tablespoon coconut rum or vanilla extract.

coconut milk (I used full fat)1 canvery cold coconut milk (chilled the fridge overnight)1 cancoconut rum (optional)2 tablespoonstoasted coconut rum pecans (for topping (optional) (coconut rum + brown sugar + pecans))vanilla extract1 tablespoonvanilla1 teaspoon

Nutrition Facts

calories

973 kcal

fat Content

64 g

serving Size

1 serving

fiber Content

4 g

sugar Content

18 g

sodium Content

326 mg

protein Content

13 g

cholesterol Content

288 mg

carbohydrate Content

50 g

saturated Fat Content

41 g

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