Coconut pancake cake

Today is pancake day and I have made a cake. A pancake cake. Pancake Tuesday is the last day before Ash Wednesday when one would start the ritual fasting of the Lenten season, so last chance to live it up before going cold turkey. Well, no turkey.
Since I am off dairy for the time being I have used coconut cream instead of regular cream. You can whip it in the same fashion and it tastes brilliant. What a revelation! Just make sure you put your cans or cartons of coconut cream in the fridge overnight as it needs to be chilled so you can extract the solid cream from the liquid easily (if there is any liquid - it could be used in the batter instead of coconut milk). And it helps to freeze the bowl and the beaters for about 5 minutes before you get going.

COCONUT PANCAKE CAKE

2 cups flour
2 tsp baking powder
1/2 cup sugar
pinch of salt
1 cup coconut milk
1 cup almond milk
2 eggs
vegetable oil

For the filling
500ml coconut cream
3 tbs caster sugar
vanilla essence to taste
desiccated coconut
fresh fruit like mango, pineapple, kiwi, papaya

Mix all the dry ingredients in a bowl. Add all the wet ingredients and mix well to get an even batter. Brush a small pan with a little oil and cook the pancakes at medium heat about 2 minutes on each side. The batter should make about 12 pancakes. Leave them on greaseproof paper to cool down before assembling the cake. To make the filling whisk the chilled coconut cream at highest speed with a handheld mixer. Add the sugar and vanilla essence and whisk some more until soft and creamy. To assemble the cake spread some of the coconut cream over the first pancake, top with another pancake and keep alternating until all pancakes are used up. Top with some more coconut cream and sprinkle with desiccated coconut. Now peel, cut and arrange your fruit and you're ready to tuck in!