First, make the crepe batter. In a large bowl, combine the eggs, water, coconut oil, and vanilla. Mix well, then add the dry ingredients: cassava flour, beet powder, and salt, and mix again using a hand mixer for 1 minute until thoroughly combined and a thin batter forms.

Cover and put the batter in the fridge while you make the coconut whip cream: combine the coconut cream, maple syrup, and vanilla in a medium-sized mixing bowl. Use the hand mixer to whip together. Refrigerate until ready to use.

Heat a large skillet over medium low heat. Once hot, pour 1/3 cup batter into the center of the pan. Immediately tilt the pan in a circular motion to swirl the batter to make a thin round crepe shape (about 8 inches across).

Cook for 1 minute, or until easy to flip, cook for an additional 45 seconds and then remove to a wire rack to cool and then a plate. Repeat with remaining batter. (Makes about 25 crepes total).

If you have two pans, do two crepes at once to save time.

When all crepes are cooled and ready to assemble: put one crepe on the cake stand you want to use. Then add a thin layer of coconut whip cream (all the way to the edges), place another crepe on top and repeat with remaining crepes. Once you get to the top, add a generous dollop of the coconut whip cream, then top with pomegranate and shredded coconut.