Step 2

Make the crepe batter: In a blender, combine all of the crepe ingredients and blend until smooth. Transfer to a bowl and chill for 1 hour.

Step 3

After chilling, grease two 10-inch nonstick skillets and heat over medium heat. Staggering about 1 minute apart, add ¼ cup of the crepe batter to each pan and quickly swirl to coat the entire pan surface with a thin layer of batter. Cook until the crepe just begins to change color, 1 to 2 minutes, then flip and cook for 1 to 2 minutes more. Transfer to a plate to cool.

Step 4

Continue the process, working between the 2 pans and stacking the cooked crepes on a plate to cool until you have 18 crepes total. Place the crepes in the refrigerator and chill for 1 hour.

Step 5

Meanwhile, make the filling: In a large bowl, beat the coconut cream with an electric hand mixer until soft peaks form. Add the remaining filling ingredients and mix until smooth.

Step 6

Assemble the cake: Once the crepes have chilled, grease a 9-inch springform pan with butter. Lay one crepe down on the bottom, then top with ¼ cup of the filling. Using a mini offset spatula, spread the filling into an even layer. Continue this process until all the crepes have been used. Cover with plastic wrap and refrigerate for 4 hours until the filling has set.

Step 7

Use a paring knife to release the crepe cake from the springform pan. Garnish with confectioners' sugar, toasted coconut and lemon zest, then serve.