A homemade layer cake will always impress, and this mango version tastes as good as it looks with a coconut and vanilla sponge, sweet mango curd and plenty of whipped cream. 

Preparation

To make the mango curd, puree diced mango in a blender, then strain and set aside. Combine the eggs, juices and sugar in a work bowl. Place in a double boiler over medium heat and stir constantly until thickened. Remove from heat and set aside.

Combine the mango puree and cornstarch in a small, heavy-bottomed sauce pot. Place over a low flame and stir constantly with a rubber spatula until the mixture has thickened and just starts to bubble. Stir in the thickened egg and juice mixture, add the butter and stir until completely incorporated. Pass through a fine mesh strainer into a bowl and press plastic film onto the surface to prevent a skin from forming. Chill in refrigerator.

Preheat oven to 325°F.

To make the cake sponge, whip together eggs and ⅓ cup sugar until a thick ribbon forms, about 10 minutes. Whisk in ¼ teaspoon vanilla and fold in the cake flour until just incorporated, then fold in the coconut.

Brush butter on bottom and sides of a 6-inch cake pan, dust with granulated sugar to coat, then discard any excess sugar. Pour in the cake batter and bake for 25–35 minutes, or until golden brown and a skewer inserted into the center comes out clean. Remove from oven and let cool to room temperature.

When cake is cool, remove from pan. Slice off the top rounded part of the sponge, and then slice the remaining sponge horizontally into 3 even layers, each about 1 inch thick. 

To make the mango simple syrup, combine mango pits with sugar and water and bring to a boil to dissolve the sugar. Remove from heat and let steep for 30 minutes, then strain the liquid and discard the pits.

Make whipped cream by whisking together the heavy whipping cream, ⅓ cup sugar and 1 teaspoon vanilla until medium peaks form.

To assemble your cake, brush the bottom sponge with mango simple syrup. Top with a ½-inch-thick layer of mango curd, spread to about ½ inch from the edge. Next, shingle the mango slices over the mango curd and top with a ½-inch layer of whipped cream, spread to ½ inch from the edge. Add the next layer of sponge and repeat the process.

Add the top layer of sponge, and then frost the whole cake with whipped cream. Garnish with mango slices and any leftover mango curd.