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

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