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Make crepe batter by combining sifted plain flour, salt, and caster sugar
Add whole milk, eggs, melted unsalted butter, and vanilla bean paste to dry ingredients
Make 25 crepes from the batter
Prepare mango whipped mascarpone by combining fridge temperature mascarpone cheese, tinned mango pulp, sifted icing sugar, vanilla bean paste, and fridge temperature double cream
Prepare coconut cream cheese by combining coconut cream, sifted icing sugar, fridge temperature cream cheese, vanilla bean paste, and fridge temperature double cream
Alternate layers of crepes with mango whipped mascarpone and coconut cream cheese, stacking them together
Crumb coat the stacked crepe cake
Cover the cake with a blanket of desiccated coconut