Pistachio Crepe Cake

1. Place all the crêpe ingredients in a blender and blend until smooth and well combined.
2. Store the crêpe batter in the refrigerator for at least 1 hour, as this allows the flour to absorb the liquid and help the crêpes turn out more tender and pliable.
3. After the batter has chilled for 1 hour, spray a crêpe pan (or wide nonstick pan) with cooking spray and place over medium heat.
4. Using a scant 1/4 cup, scoop the batter into the pan and tilt with a 45° circular motion so that the batter coats the pan in an even layer with no holes.
5. Cook the crêpes until the edges begin to turn golden brown and lift away from the sides of the pan, about 1 minute.
6. Use a thin spatula to lift the side of the crêpe off the pan, and then quickly flip the crêpe with your fingers and cook for an additional 30 seconds. Place the cooked crêpes onto a plate and repeat until all the batter is finished, stacking the finished crêpes on the plate.
7. Place the cooked crêpes in the refrigerator to cool for at least 1 hour. Do not try to frost warm crêpes, as the frosting will melt and the cake won't hold together.
8. While the crêpes are cooling, in a large bowl, use an electric hand mixer to beat the softened butter and cream cheese together until light and fluffy. Add in the vanilla extract and beat until well combined.
9. Turn the beaters down to low and gradually add in the powdered sugar. Once all the sugar is combined, beat the frosting on high speed until it is light and fluffy, about 5 minutes. Place into the refrigerator until ready to use.

To assemble:

1. Place one crêpe on a plate and drop a heaping 2 tablespoons of the cream cheese frosting on top. Use an off-set spatula to spread the frosting evenly over the whole crêpe in a thin layer.
2. Sprinkle the frosting with a heaping 1/2 tablespoon of the chopped pistachios and place another crêpe on top, gently pressing to adhere the crêpes together. Repeat these steps until you get to the last crêpe.
3. When you get to the last crêpe, spread the remaining frosting over the top and along the sides in a thick, smooth layer.
4. Gently press the coconut flakes into the top and sides of the cake and place back into the refrigerator to set for at least 2 hours before serving.