An impressive spring crepe cake is layered with lemon coconut cream and fresh sliced strawberries.
This cake is made out of paleo crepes layered with rich, sweet lemon coconut cream and fresh strawberries. It’s a gluten free dessert, that’s perfect for a spring brunch!
Layers of tender, delicate crepes are piled HIGH with creamy coconut, zesty lemon and BRIGHT, juicy strawberries.
You may have noticed with the Crepe Cake with Pistachios and the Crepe Cake with Coffee Chocolate Ganache, that I am sorta kinda obsessed with making crepe cakes. I was gonna say “I don’t know what it is about them” but I do know what it is. You just need to use your eyeballs and you will notice that fact that HOLY IMPRESSIVE LOOKING DESSERT!
Taylor is the blogger, recipe developer, photographer and general mess maker behind the blog “Food Faith Fitness.” She is a Christian who is constantly trying to learn how to keep Christ at the center of her daily life. Taylor is also a health and fitness enthusiast who loves creating delicious recipes, with a healthy spin. However, Taylor also believes that moderation is key, so sometimes it’s ok to just go and eat a cookie!