For the cake. Preheat your oven to 180 degrees Celsius. Grease and flour your cake tins and set aside. I used 3, 6-inch tins.

In a large bowl over a sifter, add in your flour and baking powder and sift. Mix in your desiccated coconut and set aside.

In the bowl of your stand mixer, or the bowl of your hand mixer add in your margarine and sugar and beat together for 10min until pale and fluffy.

Add in your eggs one at a time, scraping down the bowl after each addition. Mix in just until combined. if the batter looks curdled don't worry just continue. Add in your line zest

We know want to alternate adding in the dry ingredients and the milk. So start by adding a third of the dry, half of the wet, a third of the dry, the rest of the wet and the final third of the dry.

Divide the batter evenly between your cake tins. Bake at 180 degrees for 20-25min. Use a toothpick to check for doneness. After the cakes come out let them cool in their tins for 10min. remove them from their pans, let them cool for another 10min. Wrap in cling flim and freeze for 1hr.

To make the mango filling. Cut the mango and scoop out all the flesh, chop it into small pieces and blend without any water until smooth. Chill until ready to use.

To make the Cream, add your whipping cream in the bowl of your mixer and whip untill soft peaks form. Add in your icing sugar and whip until your have medium peaks. Cover and chill untill ready to use.

Now to assemble. Remove your cakes out of the freezer and cut of the top of the cake. Put your icing and filling into a piping bag.

Put a little bit of icing on your board and add the first cake layer. Pipe a ring of icing on the outside and add in your filling, add the next layer and repeat.

When you get to the last cake layer upside down and add a thin layer of icing all around and chill for 30min. Add the final layer of icing and smooth our with a pallete knife dipped in hot water.

To make the white chocolate ganache, melt the chocolate and cream together and add in some yellow food colour. Let cool and drip the sides of a cold cake.

Pipe more icing on top and top with mint leaves