• 1/3 Cup coconut flour
  • 1/4 Cup arrowroot flour
  • 1 Tsp. vanilla extract
  • 1/8 Tsp. liquid vanilla stevia
  • 1/8 Tsp. sea salt
  • 1 Tbsp. melted coconut oil, plus more for the skillet
  • 1 Cup egg whites
  • 3/4 Cup canned full-fat coconut milk
  • 2 whole eggs
Filling and Topping
  • 3 Packages (6 ounces each) Driscoll's Raspberries
Whipped Coconut Cream
  • 1/4 Cup water
  • 2 Teaspoons vanilla extract
  • 1/4 Tsp. fine sea salt
  • 2 Tablespoons gelatin
  • 1/2 Cup honey
  • 4 Cups coconut cream* (from 4 to 5 cans)
Whipped Coconut Cream
  1. Add the water, vanilla, salt, and gelatin to a large mixing bowl. Set aside.
  2. In a small saucepan heat the honey over low heat until it comes to a full simmer.
  3. Pour the honey over the other ingredients in the mixing bowl. Mix with an electric mixer for about 1 minute.
  4. Add the coconut cream to the honey and whisk well to combine.
  5. Refrigerate the cream for about 5 hours to set.
  1. In a blender, purée all of the crepe ingredients until smooth, adding the melted coconut oil last.
  2. Heat an 8" stainless steel skillet over medium-low heat.
  3. Add 1/2 teaspoon melted coconut oil, and swirl it around.
  4. Measure 1/3 cup of the batter, and pour it into the skillet.
  5. Lift the skillet and swirl the batter outward, making the crepe slightly larger.
  6. Flip the crepe when it's ready, and cook it for only a few seconds on the other side.
  7. Repeat the process for the rest of the crepes, adding 1/2 teaspoon melted coconut oil to the skillet before each new crepe.
  8. Let the crepes cool completely before assembling the cake.
  9. Note: This will make 8 crepes (each 6 ½ inches wide), but for the cake we will only use 5.
  1. Cut 2 clamshells (about 3 cups) of Driscoll's raspberries in half lengthwise. Set aside.
  2. Place a large open star tip into a large piping bag, and add some of the cream to the bag. Twist the end of the bag when you're ready to pipe.
  3. Place one crepe on the cake stand.
  4. Pipe the cream generously over the top of the crepe. Place the piping bag, and bowl of cream in the refrigerator to keep it cool while you add the berries.
  5. Arrange the raspberry halves cut side down on top of the cream, beginning with the outside, and working in to the center.
  6. Add another crepe then repeat steps 4 and 5. Continue this way until you get to the fifth crepe.
  7. Pipe more cream onto the fifth crepe. Arrange whole raspberries on top of the cake, as seen in the photo.
  8. Keep the cake on the stand and refrigerate it until you're ready to serve.
  9. To see more raspberry dessert recipes, click here!
Calories 389.16
Total Fat 26.14 g
Saturated Fat 23.41 g
Cholesterol 43.00 mg
Sodium 171.03 mg
Total Carbohydrates 29.74 g
Dietary Fiber 4.37 g
Protein 9.61 g