Caribbean Crepe Cake

First off, I would like to apologize for a mistake I made.  Yesterday when I made my post about the scallop and mushroom crepes, Scallop and Mushroom Crepes I added a mystery photo in there that did not belong at all.  Once again, I was trying to do to many things at a time and got distracted.  Fortunately, my friend Goldie at floatinggold saw the problem and I was able to correct it right away.  Good thing I have Goldie around.  She keeps me honest.  🙂

I had 6 crepes leftover from when I made my crepes, and you all know how much I love being creative with leftovers, so I decided to turn them into dessert this time.  A lot of you said sweet crepes were your favorites.  Hopefully you will like this rich and decadent Caribbean crepe cake.  I only used a few simple ingredients and made a fun and simple dessert.  My inspiration came from one of our timeshares we own in the Mexican Riviera.  They have a creperie station and one of our favorite crepes is the banana and nutella crepe.

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The only ingredients for this simple crepe cake were my leftover crepes, a couple of bananas, toasted coconuts, hazelnut spread, and some whipped cream with a dash of guava rum.  Whip it all together, and voila, you have a simple, fun Caribbean dessert in no time.  It is very rich though, so a little will go a long way.

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I toasted the coconut in a small skillet.  No oil is needed because of all the oil in the coconut, and it only takes about 3 minutes.  Watch it carefully though, because it can burn real easily.  Once the coconut is toasted, start layering everything together and repeat.  Take one of the crepes and spread the hazelnut spread all around, add a sprinkling of toasted coconut, then some banana sliced very thin.  When the cake is done, make the whipped cream and add to the top.

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Making whipped cream is easy-peasy.  I added about 1/2 cup of heavy whipping cream, 1/4 cup of powdered sugar and just a dash, maybe 1-2 tsp of guava rum and whipped everything together until it formed firm peaks.  Then I added it to my piping bag and piped a bit on the top, with a bit more banana and toasted coconut to bring everything together.

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A simple, easy to make Caribbean dessert is ready to enjoy.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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