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1
To prepare crepe batter, mix melted butter, milk, eggs, flour, salt and sugar in a food processor until smooth. Cover the batter with plastic wrap and refrigerate for an hour or up to 2 days.
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2
To prepare coconut pastry cream, cook coconut milk, whole milk, coconut and salt in a saucepan over medium heat to bring the mixture just to a boil. Stir occasionally.
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3
While the milk is cooking, in a bowl whisk together egg yolks and sugar until the mixture becomes pale. Add cornstarch and flour, mix until smooth.
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4
Slowly add 1/3 of milk mixture to egg mixture, whisking continuously. Pour the milk-egg mixture back to the saucepan. Cook over low heat and whisk continuously until the custard is thickened, about 3 to 4 minutes. Remove from heat.
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5
Pour the custard through the sieve and into a bowl to make it super smooth.
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6
Let cool for 15 minutes. Put a plastic wrap right on top of the cream to prevent skin forming. Refrigerate until cold and set, at least 3 hours or up to 2 days.
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7
To prepare crepes, heat a 7-inch skillet over medium-high heat with a light coating of oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom. Let it cook undisturbed until the bottom is golden and the top is set, about a minute. Carefully flip to another side and cook for 15 to 20 seconds. Transfer the crepe to a baking sheet to cool. Continue with the remaining batter. It's fine to stack the crepes to cool completely.
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8
To assemble the cake, lay first crepe on the serving plate and spread with 2 to 3 tablespoons pastry cream. Repeat with all the crepes until you place the last crepe.
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9
To prepare frosting, whip the whipping cream and powdered sugar until it holds firm peaks.
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10
Smear a thick layer of whipped cream on the top and sides of the cake. Cover the cake with toasted coconut.
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11
Chill the cake in fridge before serving.
