Not only is this wonderful coconut amaretto crepe cake delightful, but it is also grain- and gluten-free. Indeed, it requires some work, but the effort is worthwhile!
I recently made a crepe cake that was filled with heavenly coconut amaretto buttercream. This cake was a labor of love and definitely not a dessert that can be whipped up quickly. It takes planning and patience, but the end result is worth it! I think coconut and amaretto are a match made in heaven, and that's how I came up with the idea for this cake. Making the crepes is time-consuming, and if you're going to make as many as I did (24 8" round crepes), it will take about an hour or so.
However, you can make do with 17-20 crepes if you want a smaller cake. I will admit that making the buttercream was a challenge. It's a Swiss meringue buttercream, and it can be temperamental. It can be too hot, too cold, too runny, or too clumpy. My advice is to make the buttercream a day or two in advance so that you have time to fix it if you have a buttercream fail.
To ensure a successful cake, it is recommended to make the buttercream at least a day in advance. While the recipe uses palm shortening to keep it dairy-free, it can also be made with Kerry Gold butter or a combination of both. However, it should be noted that 100% palm shortening buttercreams can be more temperamental than butter-based ones. If the buttercream ends up too runny, it can be chilled for an hour, then re-whipped.
To thicken it, 1-2 tablespoons of coconut flour can be added as it absorbs a lot of moisture. If the crepes are being made in advance, they should be stored in a sealed container or stacked in a large ziploc on top of a paper towel once they have cooled. Keeping the layers super thin is crucial as otherwise, there will be a shortage of buttercream, and the cake may shift and wobble.
If a buttercream-heavy cake is desired, it is recommended to make 13-16 layers with more buttercream, and in that case, doubling the buttercream recipe below. While it is possible to make the components of the cake ahead of time, it is recommended to only assemble it before serving. The edges of the crepes with no buttercream will dry out if left uncovered over time. This cake is certainly a showstopper, and it is worth trying, even if it takes a few attempts.
In the end, the result will be a stunning cake that is sure to impress. And even if it doesn't work out on the first try, there's still a bottle of amaretto vodka to enjoy!
How to Refrigerate Coconut Amaretto Crepe Cake:
A coconut amaretto crepe cake may be kept in the fridge for up to 2 days if it is put in an airtight container. It's recommended to cover the container with plastic wrap or aluminum foil to avoid the edges of the crepes without buttercream filling from drying out over time.
How to Freeze Coconut Amaretto Crepe Cake:
A coconut amaretto crepe cake can be frozen by being securely wrapped in plastic wrap, followed by aluminum foil, or by being put in an airtight container. It can be frozen for up to two months. Place the cake in the refrigerator and let it thaw there over night.
How to Reheat Coconut Amaretto Crepe Cake (If Required):
The coconut amaretto crepe cake may be warmed in an oven that has been prepared to 350°F (180°C) for 10 to 15 minutes. To keep the cake from drying out, be careful to wrap it with foil. Or, you might reheat each slice for 10 to 15 seconds in the microwave.
Conclusion
A tasty and stunning dessert that takes some preparation and perseverance is coconut amaretto crepe cake. Although making the buttercream and crepes might take some time, the outcome is worthwhile. The cake may be frozen for up to two months or kept in the refrigerator for up to two days. You may reheat in the oven or microwave.
FAQs
Can I make the crepes and buttercream in advance?
Yes, you can make the crepes and buttercream a day or two in advance. Store the crepes in a sealed container or ziplock bag, and refrigerate the buttercream. If the buttercream is too runny, chill it for an hour and then re-whip.
Can I reheat the cake in the microwave?
Yes, you can reheat individual slices in the microwave for 10-15 seconds. Alternatively, you can reheat the cake in the oven at 350°F (180°C) for 10-15 minutes, covered with foil to prevent drying out.
Leave a Reply