Pineapple & Colada Mille Crepe Cake Recipe

Make batter

In a large bowl, whisk together 2 cups flour, 2 tbsp sugar and 1 tsp salt until evenly combined.

Make a well in the center and add 6 eggs, 2 tsp vanilla and about 1 cup of the milk. Whisk from the center outward until smooth to avoid lumps.

Gradually whisk in the remaining 3 cups of milk until the batter is thin and smooth. Whisk in 6 tbsp melted butter until incorporated.

Strain the batter through a fine-mesh sieve into a container with a spout to remove any lumps and to produce an ultra-smooth crepe batter. Cover and refrigerate for at least 1 hour, preferably 2–3 hours (or overnight). Chilling lets the flour hydrate and air bubbles dissipate for even crepes.

Cook crepes

Heat a nonstick skillet or crepe pan over medium heat. Lightly brush with a thin film of vegetable oil or butter. When pan is hot, pour about 1/4 cup (measure may vary by pan) of batter into the center and immediately tilt/rotate the pan to spread the batter into a thin, even circle (about 7–8 inches).

Cook until the edges lift and the underside is lightly golden, about 30–45 seconds, then flip with a spatula and cook the other side 10–15 seconds. Transfer crepe to a cooling rack or plate and cover with a clean towel to keep soft.

Repeat, brushing the pan occasionally, stacking crepes separated by parchment if needed. You will need about 28–32 crepes depending on thickness for an 8-inch cake. Cool crepes completely before assembly.

Cook compote

In a medium saucepan combine 3 cups diced pineapple, 1 cup granulated sugar and 1 cup pineapple juice. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a gentle simmer (about 5–7 minutes).

Mix 2 tsp cornstarch with 2 tsp cold water to make a slurry. Stir the slurry into the simmering pineapple and continue to cook for 2–3 minutes until the compote thickens slightly. Stir in 2 tbsp lime juice. Taste and adjust sweetness or acidity. Remove from heat and let cool completely. If you prefer very smooth filling, pulse cooled compote briefly in a food processor or blender; for texture, leave as-is.

Chill equipment

Chill the bowl and whisk/beaters in the refrigerator for 15–20 minutes beforehand for best whipping volume.

Pour 5 cups cold heavy cream into the chilled bowl. Start beating on low to medium speed until it begins to thicken.

Add 3 tbsp powdered sugar, 3 tbsp cream of coconut and 1 tsp vanilla. Increase speed to medium-high and whip to medium-stiff peaks (do not overwhip). Fold in 1 cup shredded sweetened coconut if using, reserving a couple of tablespoons for garnish.

Prepare cake base

Use an 8-inch removable cake ring or springform with the bottom removed and set on a flat cake board or plate. If you don't have a ring, assemble freeform on a plate. Place one crepe on the base to start.

Using an offset spatula, spread about 2 tablespoons of coconut whipped cream evenly over the crepe (enough for a thin layer). On roughly every 3rd–4th layer add 1–2 tablespoons of pineapple compote distributed in a thin ring or dabbed across — this will give pockets of pineapple but keep the cake from becoming too wet. Optionally, alternate between thin layers of pure whipped cream and whipped cream with a teaspoon of compote mixed in to distribute flavor more uniformly.

Continue layering: crepe, cream (and occasional compote) until you reach the desired height (about 28–32 crepes). Reserve one crepe for the top.

Top the stack with a final crepe, spread a thin even layer of coconut whipped cream over the top and sides (use about 1 cup to cover). Smooth the sides as best you can with an offset spatula.

Press toasted coconut flakes around the sides to coat; sprinkle remaining toasted coconut and reserved shredded coconut and a dusting of powdered sugar on top. Garnish with pineapple slices or wedges arranged decoratively.

Chill and serve

Refrigerate the assembled cake, lightly wrapped, for at least 4 hours or overnight to let layers settle and flavors meld. For cleaner slices, chill until very firm then slice with a hot, dry knife (dip knife in hot water and wipe between slices). Serve chilled. Keeps 2–3 days refrigerated, but best within 24–48 hours.