Thursday , May 19 2022
Coconut Mocha Crêpe Cake 1

Coconut Mocha Crêpe Cake

Recipe by Sara Matthews | @sarabynatureskitchen

This Sara Matthews cake looks the part at a festive feast. It is quick and easy to make and something a little different to wow your guests and family with.

Serves Twelve


For the Crêpe batter:
300g of plain gluten free flour
600ml of soya milk
5tsp of instant coffee
4tbsp of cocoa powder
4tbsp of coconut sugar (if you don’t have coconut sugar, soft brown sugar can be used)
1tsp of vanilla extract
For the Filling
2 x cans full fat coconut milk (reduced fat does not separate) chilled in the fridge for at least 24 hours
2tbsp of maple syrup
2tsp of brandy (optional)
Raw coconut shavings and cocoa to decorate


Add 1-2 tsp of hot, not boiling, water to your coffee to dissolve then add to a large bowl with all the other batter ingredients and mix with a whisk until you have a smooth batter. Leave to stand for 10 minutes.

Using an 8-inch crepe pan or non-stick frying pan, make your pancakes.

Make sure the pan is hot then ladle some of your mixture into the pan and swirl round to coat the pan. The colour will change after a couple of minutes. Gently lift the edges, then turn over to cook the other side. Place onto a plate and repeat until you have used all the batter. The mix should make 14 pancakes. Layer them on your plate with a small piece of parchment between to stop them from sticking together. Set aside and allow to cool. You may want to lay them on a cooling rack to cool quicker.

While the pancakes are cooling, prepare your filling.

Remove the coconut milk from the fridge. Do not shake. Turn the can over and open the bottom. Pour off the coconut water. You do not need this. 

Place the coconut cream, which is left in the can, in a large bowl. Add the maple syrup, brandy if using, and, with an electric whisk, whisk until light and fluffy.

To assemble the cake:
Start with a pancake, then spread a thin layer of your filling, place a pancake on top and repeat until all the pancakes have been used and are layered with filling. Use the last of your filling to cover the top pancake. Dust with cocoa powder and decorate with raw coconut shavings.

Serve with a drizzle of maple syrup and maybe some berry compote.

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