Category Archives: Cakes

Crepe Cake (Torta od Palačinke)


Crepes have always been a delicacy for me and my family (in Serbian we call them “palačinke”; and “torta” means cake, hence the title)

We used to always eat them like rolls (slather them in jam, roll up, and devour) The thought of layering them and making them into a cake didn’t even pass through my mind until I saw this Crepe Cake by Taylor on her food blog. The moment I saw it I knew I had to make a crepe cake!

My family and I love to fill crepes with whipped cream, ground walnuts (or almonds, whatever’s handy) and top them with honey. With that in mind, the filling for this cake was born.


The crepes are wayy to easy to make! Just mix up some milk, eggs, and flour (I never thought of mixing it up in a blender until I read about it from Taylor and I’m still in shock as to how I never thought of that before!)  Pour about 1/4 cup batter in a pan and cook each crepe until golden. crepecake2_feb2015

I used coconut cream to make the whipped cream filling. I found my can of coconut cream from Trader Joe’s. Just refrigerate it for at least two hours (overnight is preferred); turn it upside down and open the can from the bottom. Drain the liquid from the top and reserve it for another recipe (it goes great in smoothies! just sayin’)

Scoop the cream out of the can and whip it up. Add in some ground almonds/walnuts and a dollop (love that word!) or two of honey. And that’s it! Seriously.


To assemble this beauty, place a crepe on the serving dish and spread a thin layer of the whipped cream on top. Repeat with the rest of the crepes, stacking them on top of each other. Frost the sides of the cake with the remaining whipped cream and top with some more ground nuts and drizzled honey to finish off this cake!

 Can we just look at those layers for a moment? Those *13* layers! Just looking at it someone would think you had to slave away to make this; let’s let them think that and be impressed :)

Crepe Cake (Torta od Palačinke)
Prep time
Cook time
Total time
Serves: 1 six-inch cake
  • For the crepes:
  • 16 oz milk*
  • 2 large eggs
  • 2 cups flour
  • coconut oil, for cooking
  • For the filling:
  • 1 can coconut cream, refrigerated for at least 2hr
  • 1 cup ground walnuts or almonds (or a mixture of both)
  • 2-4 tbsp honey, to taste
  1. Put all the crepe ingredients in a blender and blend on high until thoroughly mixed.**
  2. Melt a teaspoon of coconut oil in a ***six-inch pan over medium heat. Once the oil is hot, pour about ¼ cup of batter into the pan and make a circular motion with the pan's handle so that the batter evenly spread over the pan. Cook until the top of the crepe is no longer liquid-y (about 30-45 seconds) and then flip and cook for another 30-45 seconds.
  3. Place the cooked crepe onto a plate and repeat with the remaining the batter (add a few drops of coconut oil between each crepe to keep them for sticking to the pan). Cool completely.
  4. While the crepes are cooling, make the filling. Take the coconut cream out of the fridge and turn it upside down. Open the can and drain out the liquid (reserve for another recipe).
  5. Scoop out the coconut cream and whip (about 45 seconds). Add in the ground nuts and honey; whip until evenly incorporated.
  6. Once the crepes have cooled, place one on a serving dish. Spread with a thin layer of cream and top with another crepe.****
  7. Repeat with the remaining crepes, topping the last crepe with cream.
  8. *****Spread the remaining cream on the sides of the cake. Sprinkle ground nuts on top (optional) and finish with a drizzle of honey.
  9. Refrigerate for at least 30 minutes before serving.
*You can use 16oz milk or 8oz milk and 8oz water
** If you would rather not use a blender, just whisk all the ingredients together in a large bowl
*** You can use whatever sized pan you want; the only thing affected will be the number of layers (using a six-inch pan I got about 13 layers)
****Gently spread the cream on the crepes to prevent the crepes from sliding around
*****Before frosting the sides, you can trim the edges of the crepes to make them more uniform; this is totally optional, though (unless if you're a perfectionist; then you better trim them edges!)

Recipe inspired by Crepe Cake from FoodFaithFitness


Fourth of July Cheesecake

Fourth of July Cheesecake 10 Tomorrow is the Fourth of July! Can you believe it? The year is flying by! Before you know it, it’ll be Thanksgiving —and then Christmas!

But let’s get back to the present. More specifically, this cheesecake. A creamy cheesecake sitting on top of a graham-cracker crust topped with blueberries, raspberries, and whipped cream. Oh yeah.

Fourth of July Cheesecake 8 Now I have to admit I had a little mishap with the graham-cracker crust: I went to the store this morning intending to buy the ingredients I needed for the cheesecake. Graham crackers were on the list–until I read the ingredient list on the box. My conscious reminded me of the articles I had read about the ingredients that are legal in the USA but banned in many other countries and the other ingredients found in inorganic foods. I had read those articles the day before, and I couldn’t make myself buy the crackers. So my creative-healthy spirit rose up and I decided to make the graham cracker crumbs–how hard could it be?

Fourth of July Cheesecake 1

The above picture shows how hard it can be. I googled “how to make graham crackers”, looked at a few ingredient lists, and decided I knew enough and I could now make them.

As I mixed the dough I started to realize something was wrong. I seriously considered just throwing away the dough and starting over, but I didn’t want to waste it. Swallowing my fears I dumped the dough in a greased baking pan, pathetically spread it out, and baked it.

Fourth of July Cheesecake 2 After 15 or so minutes I took it out and my heart sank to my stomach. It looked…well, you can see in the pictures how it looked. My hopes and dreams of becoming a cook like Ree Drummond were dashed.

Unsure how it would turn out, I savagely cut the stuff with a knife, dumped it in the blender, turned it on, and hoped it would turn out alright. To my relief it looked kinda like the graham-cracker crumbs I was used to. Feeling daring, I decided I would go through with it and give these crumbs a chance.

Fourth of July Cheesecake 3 I mixed them with some melted butter, pressed them onto the bottom of a pan, and baked them for 10 minutes. The crust seemed fairly normal–the only way to find out was to finish the cheesecake and eat it. It passed the “looks” test and the “taste” test (you may be wondering how I managed to try it when I made it for the Fourth of July and am zealously guarding it from family members and their forks; answer: some crumbs stick to the pan; those are the ones that make it to my taste buds)

Fourth of July Cheesecake 4 Moving on from the crust.The cheesecake itself is very easy to make: mix up the ingredients and bake. Bam. So I won’t spend much (or any) time on that part.

Before decorating the cheesecake with blueberries and fruits, I made a thin glaze from milk and powdered sugar and brushed it on the cake. I did this to help keep the fruits from rolling off the cake.

Fourth of July Cheesecake 6 To decorate the cheesecake like the American Flag, line up your blueberries (not necessarily 50) on the upper-left fourth of the cheesecake.

Fourth of July Cheesecake 7 Then line up your raspberries to make the stripes, leaving space in between each row for the whipped cream.

Fourth of July Cheesecake 9 Pipe the whipped cream between the raspberries

Fourth of July Cheesecake 12 I used a 1M tip to pipe the whipped cream into close-together dots. A straight line of whipped cream would work as well.

Fourth of July Cheesecake 11 Chill for at least an hour before serving up this masterpiece!

Oh, and just so you know, the fingers in the above picture are from my little brother as he was counting how many blueberries there were, which ended up being only 32–not 50, but that’s ok :)

Fourth of July Cheesecake

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 35 minutes

Yield: 16 slices

Fourth of July Cheesecake


    For graham-cracker crust:
  • 1-3 cups graham cracker crumbs
  • 3-4 tbsp butter, melted
  • For cheesecake:
  • 2 8-oz packages cream cheese, softened
  • 1/4 cup sugar
  • 1 lemon's juice and peel
  • 1 cup sour cream
  • 3 eggs
  • For the glaze:
  • 3 tbsp powdered sugar, sifted
  • 2-3 tbsp milk
  • For the topping:
  • blueberries
  • raspberries
  • whipped cream


    To make the graham cracker crust:
  1. Preheat the oven to 325F.
  2. Mix together the crumbs and butter. Press the mixture firmly into the bottom of a lightly greased baking pan (9-inch diameter).
  3. Bake for 10 minutes; then remove from the oven and set aside.
  4. To make the cheesecake:
  5. Adjust the oven temperature to 350F.
  6. In a large bowl beat together the sugar, cream cheese, lemon juice and peel with an electric mixer on medium speed.
  7. Add in the sour cream and mix well. Add in the eggs, one at a time, mixing after each addition.
  8. Pour the mixture into the crust and bake until the center is almost set (about 50 minutes.)
  9. Cool completely.
  10. To make the glaze:
  11. Mix together the powdered sugar and milk until smooth.
  12. Assembly:
  13. Once the cheesecake is completely cooled, transfer it to a serving dish.
  14. Brush the glaze on top and sides of the cheesecake.
  15. On the upper-left fourth of the cheesecake arrange the blueberries to make the stars of the American flag.
  16. Line up the raspberries to make the stripes, leaving space in between each row to pipe the whipped cream. Chill for at least 10 minutes.
  17. Pipe the whipped cream in between the raspberries and chill for at least an hour before serving.


Cheesecake recipe adapted from Strawberry Cheesecake Recipe




Coconut-Lovers Cake

Because my mom is a strong coconut lover, I wanted to make her a coconut cake for her birthday. I knew I wanted each bite to be a taste-bud-explosion of coconut. I searched online for a recipe and finally found one for the cake. I decided to go on a whim and not use a recipe for the filling–which turned out to be a delicious decision. For the topping I whipped up heavy cream and added shredded coconut to it.

Coconut Cake 1

The recipe for the cake called for coconut milk. Now, my mom and I may be coconut lovers, but I have to admit coconut milk is not a regular item in our fridge. Not wanting to substitute it, I looked up a recipe on how to make it. Surprisingly, not only is it easy to make, you don’t use milk to make it: the only ingredients are water and shredded coconut. Strange that coconut milk can be made without milk, hu? But don’t worry, it tastes delicious!

Coconut Cake 3

To make the cake, combine the coconut milk, buttermilk, and vanilla sugar (or vanilla extract) in a small bowl. Set aside.

Coconut Cake 13

Using a mixer, beat the butter until creamy; add the sugar and beat until light and fluffy. Next add in the eggs, mixing well after each addition.

Coconut Cake 4

Add in the flour mixture (flour, baking powder, baking soda, and salt) alternatively with the milk mixture. Coconut Cake 5

Pour the batter into a prepared baking pan (9-inch diameter)

Coconut Cake 6

Bake until golden brown (about 40 minutes)…

Coconut Cake 7 …and when completely cooled split horizontally in half.

Coconut Cake 8 Then plop the vanilla-pudding-mixed-with-coconut on one of the layers…

Coconut Cake 9

…and evenly spread it all over the layer. Top with the second cake layer, put it in the fridge, and ignore it for the moment.

Coconut Cake 10

Combine the whipped cream (I used heavy  whipping cream but any whipped cream will work) and shredded coconut . Then take your cake out of the fridge, apologize to it for ignoring it…

Coconut Cake 11 …and with about a third of the whipped cream give the cake a crumb coat (a thin layer of frosting).

Coconut Cake 12

After refrigerating the cake for a while, frost it with the rest of the whipped cream.  Refrigerate it for at least an hour before serving.

Coconut Cake

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Yield: 16 slices

Coconut Cake


    For the Cake:
  • 1 1/2 cups sifted flour (sift 3-4 times)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup buttermilk
  • 1/4 cup unsweetened coconut milk *_see note below_
  • 1 bag of vanilla sugar (or 1/2 tsp vanilla extract)
  • 6 tbsp butter,softened
  • 1/2 cup sugar
  • 2 eggs, at room temperature
  • For the Filling:
  • 2-3 cups vanilla pudding
  • 1-3 cups shredded coconut
  • For the Topping:
  • 2-3 cups whipped cream
  • 1-3 cups shredded coconut


    For the cake:
  1. Preheat the oven to 350F. Grease a round cake pan (9-by-2 inches)
  2. Sift together the flour, baking powder, baking soda, and salt. In a separate bowl combine the buttermilk, coconut milk, and vanilla sugar (or vanilla extract).
  3. In a large bowl, with an electric mixer at medium speed, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add in the eggs, beating well after each addition.
  4. At low speed beat in the dry ingredients in 3 batches; between each batch add half of the buttermilk mixture.
  5. Pour the batter into the prepared baking pan and smooth the surface. Bake until the cake is golden (about 40 minutes). Let the cake cool in the pan for 15 minutes before transferring to a plate or cooling rack to cool completely. Once cool, cut the cake horizontally into two layers.
  6. For the filling:
  7. Prepare the vanilla pudding according to the manufacturer's instructions, leaving out about 1/4 cup of the liquid needed. Once the pudding is cooled, mix in the shredded coconut.
  8. For the topping:
  9. Combine the shredded coconut with the whipped cream and refrigerate until use.
  10. Assembly:
  11. Place one of the cake layers (cut-side up) on the serving dish. Spread with the filling and place the other cake layer (cut-side up) on top. Refrigerate for at least ten minutes. Then, using about a third of the topping, frost the top and sides of the cake for a crumb coat. Refrigerate again for at least 20 minutes to allow the crumb coat to set. Afterwards frost with the rest of the topping and refrigerate for at least an hour before serving.


Recipe for cake adapted from Food&Wine

*I used the recipe for the coconut milk linked to above; however, I did not strain the mixture like the recipe called for. If you prefer not to have shredded coconut in the cake, then strain the mixture like the recipe calls for