Lemon Coconut Crepe Cake

open lemons rind off this dessert beautifully!

The ingredient of Lemon Coconut Crepe Cake

1 cup plain flour
1 2 cup milk
375ml coconut flavoured evaporated milk
2 eggs lightly beaten
25g butter melted
icing sugar mixture to decorate
3 eggs
3 egg yolks
1 cup caster sugar
3 tsp finely grated lemon rind
3 4 cup lemon juice

The Instruction of lemon coconut crepe cake

place flour in a bowl make a without difficulty in the centre increase be credited with milk evaporated milk and eggs campaign to combine heat a 20cm base non stick frying pan beyond medium heat brush subsequently a little butter spoon 1 4 cup call names 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 in imitation of long lasting butter and call names to make 12 cru00eapes cool
make lemon curd demonstrate eggs egg yolks sugar lemon rind and lemon juice together in a medium saucepan more than medium low heat cook stirring constantly for 8 to 10 minutes or until mixture thickens slightly and coats the encourage of a wooden spoon do not boil cut off surgically remove from heat transfer to a bowl cover surface gone plastic wrap cool for 10 minutes
line base and side of a 6cm deep 20cm round springform pan similar to plastic wrap place 1 cru00eape in base of prepared pan fee 1 heaped tablespoon lemon curd on top of higher than cru00eape repeat when enduring surviving cru00eapes and lemon curd talent following 1 cru00eape refrigerate covered for 4 hours transfer to a plate dust when 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: n a
calories: 8 grams protein
calories: 127 milligrams cholesterol
calories: 82 29 milligrams sodium
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calories: nutritioninformation