Toasted Coconut Cream Rum and Chocolate Mousse Crepe Cake

Name: Toasted Coconut Cream Rum and Chocolate Mousse Crepe Cake
Prep time: 30 min
Cook time: 20 min
Total time: 200 min
Yield: 8 Servings
Ingredients: 4 large eggs; 1 1/2 cups milk (I used 2%); 2 cups all-purpose flour; 6 tablespoons butter; 1/4 teaspoons salt; 1 cup water + an extra 1/4 cup (divided); 2 teaspoons vanilla extract; 5 ounces semi-sweet chocolate (chopped); 2 tablespoons unsalted butter (melted); 2 egg yolks; 1/2 tablespoon sugar; 2 tablespoons water; 2 cups cold heavy cream; 1 tablespoon vanilla extract; 1 tablespoon coconut rum (optional); 1 can coconut milk (I used full fat); 3 tablespoons sugar; 2 tablespoons cornstarch; 2 eggs; 1/4 teaspoon salt; 1 teaspoon vanilla; 2 tablespoons coconut rum (optional); 1/2 cup shredded sweetened coconut; 1 can very cold coconut milk (chilled the fridge overnight); 1 tablespoon powdered sugar; toasted coconut (for topping); toasted coconut rum pecans (for topping (optional) (coconut rum + brown sugar + pecans))

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November 22, 2013

Posted in Cake, Desserts

I am so excited about this Toasted Coconut Cream Rum and Chocolate Mousse Crepe Cake.

Toasted Coconut Cream Rum and Chocolate Mousse Crepe Cake | halfbakedharvest.com

It has moved up to one of my favorite cakes of all time.

Also, I have made it three times just to get one pretty enough to share with you.

I think I did the same thing last week with this pie.

What is my deal? Why on earth does it take me three tries to get pretty looking food?

Well, technically I only made this exact cake twice, but the very first time I made it was all the way back in August. Yeah, August. The idea was a little different and the cake was a lot more summery than this wintry crepe cake, but I still made a version of this cake, photographed it and then decided I hated the photos. So we ate the cake and I came up with a better idea…..

But it was an idea best in late November/December idea. So I waited.

And now it is here.

Finally! I mean, I have waited a good four months to tell you about this cake.

So let’s talk about this crepe cake.

Here are the facts:

It has twenty crepe layers

It’s filled with the best chocolate mousse.

It is filled with coconut cream and rum.

It is topped with coconut whipped cream + toasted flaked coconut + coconut rum toasted pecans + coconut rum ganache.

And maybe pomegranate arils if you are into them. I actually am not. But I’m not a big fan of chocolate and fruit together.

It may look like a ton of work.

But really it is not all that hard.

You just have to plan ahead.

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

I know the ingredient list might be a bit frightening, and I know the steps seem long, but don’t be scared off.

I am not going to tell you it is super easy and will take no time at all because it does take some time and a little patience too, but it is so worth it. Maybe a fun weekend or holiday project?

I recommend breaking up the steps between two days.

Make the coconut cream, chocolate mousse and crepes one day so they can chill in the fridge overnight. Then all you have to do the next day is layer the crepes and whip some cream. Doesn’t sound so bad right? Seriously, it’s not.

I promise that sometime soon I will do a post on how I make my crepes because I know a lot of you are hesitant to make them.

Really, you shouldn’t be. I have to say that I have perfected them and have the whole thing down to a T. They say practice makes perfect and that could not be more true with crepes. I promise, you will see! You may fail horribly the first two or three, but by the fourth crepe, you’ll start to get the hang of it.

Ok, and the coconut rum cream.

Wow, this stuff is so good and coconutty, but if coconut is not your thing just swap in regular old whipped cream. Maybe add some booze or lots of vanilla extract to make it a little fun.

But if coconut IS your thing, man you will die over this stuff. It is so good because it is creamy and thick like pudding, but has such an amazing coconut flavor from the coconut rum and coconut milk.

And then there’s the chocolate mousse.

Well, this stuff is just my favorite. I make it all the time and have changed up the recipe over time to perfect it. The amount of cream to chocolate is spot on and is the lightest and airiest mousse ever.

Trust me you guys, you want to make this cake.

Don’t be afraid. If you like them, add some pomegranate arils. They makes the cake extra, extra festive. Perfect for any holiday party.

Oh, and let me tell you a little secret about making your cake pretty.

Thin layers!! Do not make your layers thick and make sure the mousse and coconut cream are evenly spread out among the crepes. The recipe yields just the right amount for 19-20 crepes, but if you end up with only 15 or so because of mess-ups don’t worry, just don’t use all the coconut cream and chocolate mousse. You want nice thin layers so the cake doesn’t want to slide all over the place.

If it does slide, don’t cry.

Just eat it all tilted over and enjoy its deliciousness. Whether it is perfect, somewhere in the middle or a total mess, it is still going to taste dang GOOD.

4.84 from 6 votes

The Recipe