Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line two 18-20cm diameter 7cm-deep cake tins. Spread the coconut flakes out on a baking tray and toast for 4-5 minutes until golden; set aside to cool.
2. In a stand mixer or using an electric hand whisk, beat together the butter, sugar and vanilla extract for about 3 minutes until pale and fluffy.
3. In a jug, lightly beat the eggs and egg white with a fork and add to the butter and sugar mixture a little at a time, mixing well after each addition.
   Tip

   Leftover coconut milk can be frozen to use at a later date, perhaps in a curry or Asian broth.
4. Sift in the flour and baking powder; add the desiccated coconut and coconut milk (if it's separated in the tin, give it a whisk before adding) and fold into the mixture.
5. Divide the mixture between the prepared tins and bake in the preheated oven for 30-35 minutes or until they are pale golden and springy to the touch.
6. For the drizzle, purée the mango flesh and set aside 3 tablespoons for the frosting. Mix the rest of the mango purée with the orange juice, sift in the icing sugar and mix again to combine.
7. Remove the cakes from the oven and, leaving them in their tins, make holes in the surface with a skewer, then spoon over half of the drizzle while the cakes are still hot; set aside. For the frosting, put the reserved mango purée, the cream cheese, icing sugar and butter in a bowl and mix with an electric hand whisk until smooth and creamy.
8. Once the cakes are cold, sandwich them together with half the frosting, and spread the rest of the frosting on top. Spoon the rest of the drizzle over the cake and scatter the toasted coconut flakes on top.