METHOD

1. In a cold bowl, add heavy cream, confectioners’ sugar, and vanilla and coconut extract. Whip until soft peaks form and place in fridge. 

1. In another bowl, whip coconut cream, Mascarpone, and limoncello until soft peaks form. 

2. Fold whipped cream from Step 1 into coconut cream from Step 2. Cover with plastic wrap and refrigerate for a minimum of 90 minutes. 

3. Grease a 9-inch springform pan with unsalted butter. 

4. Lay one crepe down on the bottom of the springform pan, 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. 

5. Use a paring knife to release the crepe cake from the springform pan and remove to a serving plate. 

6. Spread remaining cream over entire cake and garnish with toasted coconut and edible gold stars.

DONATELLA’S TIP:  Packages of ready-to-use French crepes are available in most grocery stores. They’re an excellent time saver that doesn’t impact the quality of the cake!