If you’re a fan of coconut latte drinks, get ready because this cake will blow your mind. This Coconut Latte Crepe Cake is soft, creamy, lightly sweet, and packed with that cozy coconut-coffee aroma.
It looks fancy, but it’s surprisingly simple to make — and trust me, it tastes like something straight from a café showcase.
The secret? We’re using Kopico Coconut White Coffee for all three components: the pudding, the crepe layers, and the cream. The flavor becomes deeper, richer, and sooo satisfying.
One bite literally boosts your happiness level.
Let’s dive in!
Coconut Latte Crepe Cake — Rich, Creamy & Totally Addictive
Ingredients
Coconut Latte Milk Pudding
- 150 g fresh milk
- 1 pack Kopico Coconut White Coffee
- 10 g gelatin
Crepe Layers
- 4 eggs
- 45 g sugar
- 130 g cake flour
- 380 g fresh milk
- 2 packs Kopico Coconut White Coffee
- 30 g corn oil
White Coffee Cream
- 400 g heavy cream
- 1 pack Kopico Coconut White Coffee
How to Make It
1️⃣ Coconut Latte Pudding (Make This First!)
- Warm the milk gently (do not boil).
- Add the coconut white coffee and stir until fully dissolved.
- Add softened gelatin and mix until completely melted.
- Pour into a container and refrigerate for 2–3 hours.
- Once firm, cut into small cubes.
2️⃣ Soft Crepe Layers
- Lightly whisk eggs and sugar — no need to foam.
- Add milk + coffee mixture and stir well.
- Sift in cake flour and mix until smooth.
- Stir in corn oil.
- Strain the batter for extra silky crepes.
- Cook thin crepes on a nonstick pan over low heat.
You’ll get about 15–18 crepes.
3️⃣ White Coffee Cream
- Whip the heavy cream until it starts to thicken.
- Add the coffee powder.
- Whip again until smooth, creamy, and stable.
4️⃣ Assembling the Cake
- Place one crepe → spread a thin, even layer of cream.
- Add another crepe → cream + a few pudding cubes.
- Repeat the layering until all components are used.
- Chill for at least 4 hours (overnight is best).
Q&A — Coconut Latte Crepe Cake
Why is my coconut latte pudding too soft or runny?
This usually happens when the gelatin isn’t fully dissolved, or the ratio of liquid is slightly too high. Make sure the milk + coffee mixture is warm enough to melt the gelatin completely, and chill the pudding for a full 2–3 hours before cutting.
Can I substitute the Kopico Coconut White Coffee with regular coffee?
Yes, but the signature coconut aroma will be missing. If substituting, add a splash of coconut milk or a bit of coconut cream to maintain that creamy tropical flavor.
My crepes are breaking — how do I make them softer?
Allow the batter to rest for 30 minutes so the flour fully hydrates. Also, keep the heat low and add a bit more milk if the batter feels too thick. Straining the batter makes a big difference in smoothness.
How do I prevent the cream from melting during assembly?
Chill the bowl and whisk before whipping the cream, and keep the crepes completely cooled before layering. If your kitchen is warm, refrigerate the cake every 5–6 layers to keep it stable.
How should I store this crepe cake for the best texture?
Store it in an airtight container in the fridge for up to 3 days. It tastes best after chilling overnight — the flavors deepen and the coconut latte pudding becomes extra creamy inside the layers.
A melt-in-your-mouth crepe cake with layers of soft crepe, fluffy coffee cream, and bouncy coconut latte pudding. The flavor is rich, cozy, and totally irresistible. If you love coconut latte drinks, this will become your new favorite dessert — guaranteed.
