Pancake cake with coconut cream frosting

Step 1

Begin by sifting all of the dry ingredients into a large bowl and whisking to combine well.

Step 2

Then, create a well in the center of the flour mixture, add in the wet ingredients; eggs, 1/2 stick (1/4 cup) of melted butter, and the buttermilk and mix until just combined.Be careful not to overmix the pancakes mix, or you won't get beautifully fluffy pancakes. It's okay if there are a few small lumps of flour.

Step 3

Allow the batter to rest for 15 minutes to allow the gluten to relax. Then heat two tablespoons of butter in a large frying pan.

Step 4

Once hot, add enough pancake batter to coat the bottom of the pan ( between 1/4-1/2 cup batter usually, depending on the size of your pan) and cook over medium heat until the surface begins to bubble, then flip, and cook for a further 2-3 minutes.

Step 5

For a two-tier cake, make 5- large pancakes, then reduce the amount of batter to only coat 3/4 the pan ( or use a smaller pan) and make a further six pancakes. For three tiers, aim for 3-4 large, 3-4 medium, and 3-4 small pancakes, then allow to cool completely on a wire rack.

Step 6

Meanwhile, prepare the coconut cream frosting by whipping the coconut cream with the icing sugar and vanilla until smooth and thick.

Step 7

Stack the pancakes with an even layer of frosting between each pancake, then decorate with summer berries and edible roses.

Step 8

If you have leftover pancakes/ make the pancakes in advance ( before topping them), then allow them to cool and store in an airtight container in the fridge for 3-5 days or within the freezer for up to 3 months.You may also be able to prepare the batter in advance and keep it covered in the fridge for a couple of days - though I haven't tried this.The assembled pancake cake is best eaten on the same day it's assembled. Keep it in the fridge when possible, to stop the coconut cream softening and making the pancakes' soggy' too soon.