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For the crepes:
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In a large mixing bowl, combine all of the crepe ingredients (except baking spray) and stir with a large spoon until blended.
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Spray a medium griddle or saucepan over medium heat with coconut or vegetable oil. Add 1/4 to 1/2 cup of crepe mix to pan and spread batter evenly around the pan. Cook for about 2 minutes, flip, and cook another 2 minutes or so, until crepe is starting to brown on both sides. Remove cooked crepe to a plate and repeat with the rest of the batter. This will make about 12-13 crepes. When finished cooking the crepes, don't clean the skillet just yet! You can use it to toast the coconut.
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Next make the coconut whipped cream (you'll need half of it to add to the filling). Tip: Use a stainless steel bowl. Put the bowl and the wire whisk in the freezer for a few minutes before whipping; the colder the better. Into the cold bowl, add the coconut cream (the solid part from the refrigerated can of coconut milk), confectioners' sugar and vanilla. Using a hand blender, blend for a few minutes or until soft peaks form.
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Add all of the filling ingredients and half of the coconut whipped cream into a food processor or blender. Blend until smooth using a mix of high and low speed, and the occasionally pulsing. Occasionally, scrape the mix off the sides and blend again. Get the mixture as smooth as possible.
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To make the cake, layer the crepes with a layer of chocolate mousse (about 3-4 tablespoons) between them. Continue stacking crepe, mousse, crepe, mousse, etc. The top layer should be the mousse.
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In the same skillet you used for the crepes, heat the pan over medium heat. Spray the pan with coconut oil, and toast coconut in the crepe pan until just starting to brown. It should only take a minute or two if the pan is hot. Sprinkle cake with toasted coconut and whipped cream. Cut and serve.
