Mango Coconut Cake

Ingredients for 1 servings:

• 6 eggs
• 240 g sugar
• 240 g flour
• 1 pinch of salt
• 1 tsp baking powder
• 3 small cans of mango(s), sliced
• 1,000 ml whipped cream
• 100 g desiccated coconut
• 1 pack of chocolate flakes

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Beat eggs and sugar until frothy. Mix flour with salt and baking powder and fold in. Transfer to a springform pan and bake for 35 minutes at 170°C. Once cooled, cut the sponge cake into three pieces. Place the first layer on the cake plate and cover with mango slices. Set three mango slices aside for decoration. Whip 500ml of the cream until stiff, adding 50g of desiccated coconut. Spread a thin layer of cream on the mango slices. Place the second layer on top and spread with the remaining cream from the first 500ml. Place the third layer on top and spread all around with 500ml of stiffly whipped cream, again with desiccated coconut. Decorate with half mango slices. Decorate with chocolate chips, desiccated coconut, or something similar, as desired. Chill.