Lemon-coconut crepe cake

Lemon-coconut crepe cake


Fresh lemons rind off this dessert beautifully!

The ingredient of Lemon-coconut crepe cake

  1. 1 cup plain flour
  2. 1/2 cup milk
  3. 375ml coconut-flavoured evaporated milk
  4. 2 eggs, lightly beaten
  5. 25g butter, melted
  6. Icing sugar mixture, to decorate
  7. 3 eggs
  8. 3 egg yolks
  9. 1 cup caster sugar
  10. 3 tsp finely grated lemon rind
  11. 3/4 cup lemon juice

The instruction how to make Lemon-coconut crepe cake

  1. Place flour in a bowl. Make a well in the centre. Add milk, evaporated milk and eggs. Whisk to combine. Heat a 20cm (base) non-stick frying pan over medium heat. Brush with a little butter. Spoon 1/4 cup batter into pan. Swirl to coat base of pan. Cook for 2 minutes or until just set. Turn. Cook for 2 minutes or until golden. Transfer to a plate. Repeat with remaining butter and batter to make 12 cru00eapes. Cool.
  2. Make lemon curd: Whisk eggs, egg yolks, sugar, lemon rind and lemon juice together in a medium saucepan over medium-low heat. Cook, stirring constantly, for 8 to 10 minutes or until mixture thickens slightly and coats the back of a wooden spoon (do not boil). Remove from heat. Transfer to a bowl. Cover surface with plastic wrap. Cool for 10 minutes.
  3. Line base and side of a 6cm-deep, 20cm round springform pan with plastic wrap. Place 1 cru00eape in base of prepared pan. Spread 1 heaped tablespoon lemon curd over cru00eape. Repeat with remaining cru00eapes and lemon curd, finishing with 1 cru00eape. Refrigerate, covered, for 4 hours. Transfer to a plate. Dust with icing sugar. Serve.

Nutritions of Lemon-coconut crepe cake

calories: 206.496 calories
calories: 5 grams fat
calories: 2 grams saturated fat
calories: 31 grams carbohydrates
calories: 23 grams sugar
calories: 8 grams protein
calories: 127 milligrams cholesterol
calories: 82.29 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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