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Coconut Cream Cake Chaffle Recipe

Coconut Cream Cake Chaffle Recipe

This Coconut Cream Cake Chaffle is the perfect sweet and fluffy coconut dessert!
3.50 from 18 votes
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Servings 6 servings
Calories 157 kcal

Ingredients
  

Chaffles:

  • 2 eggs
  • 1 ounce cream cheese softened to room temperature
  • 2 tablespoons finely shredded unsweetened coconut
  • 2 tablespoons powdered sweetener blend such as Swerve or Lakanto
  • 1 tablespoon melted butter or coconut oil
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract

Filling:

  • 1/3 cup coconut milk
  • 1/3 cup unsweetened almond or cashew milk
  • 2 eggs yolks
  • 2 tablespoons powdered sweetener blend such as Swerve or Lakanto
  • 1/4 teaspoon xanthan gum
  • 2 teaspoons butter
  • Pinch of salt
  • 1/4 cup finely shredded unsweetened coconut

Optional garnishes:

  • Sugar-free whipped cream
  • 1 tablespoon finely shredded unsweetened coconut toasted until lightly brown

Instructions
 

For the chaffles:

  • Heat mini Dash waffle iron until thoroughly hot.
  • Beat all chaffle ingredients together in a small bowl.
  • Add a heaping 2 tablespoons batter to waffle iron and cook until golden brown and the waffle iron stops steaming, about 5 minutes.
  • Repeat 3 times to make 4 chaffles. You only need 3 for the recipe.

For the filling:

  • Heat the coconut and almond milk in a small saucepan over medium-low heat. It should be steaming hot, but not simmering or boiling.
  • In a separate bowl, beat the egg yolks together lightly. While whisking the milk constantly, slowly drizzle the egg yolks into the milk.
  • Heat, stirring constantly until the mixture thickens slightly. Do not boil. Whisk in the sweetener.
  • While whisking constantly, slowly sprinkle in the xanthan gum. Continue to cook for 1 minute.
  • Remove from the heat and add the remaining ingredients.
  • Pour coconut cream filling into a container, cover the surface with plastic wrap and refrigerate until cool. The plastic wrap prevents a skin from forming on the filling. The mixture will thicken as is cools.

Cake assembly:

  • Spread 1/3 of the filling over each of 3 chaffles, stack them together to make a cake, top with whipped cream and garnish with toasted coconut.
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