Coconut-ginger sponge cakes with mango

Ingredients

¼ tsp	Salt
3	Eggs
½ cup	Self raising flour
½ cup	Caster sugar
½ cup	Desiccated coconut (Main)
60 g	Butter, (melted)
1 to serve	Mango
3 tsp	Fresh ginger, (finely chopped)
3 Tbsp	Coconut cream
2 tsp	Vanilla extract

Directions

1. Preheat oven to 180C.
2. Grease the tins or spray with oil.
3. Beat the eggs with the salt and sugar until pale and thick.
4. Fold in the flour, coconut, melted butter and ginger.
5. Pour into the moulds then bake for about 15 minutes or until the tops spring back when gently touched.
6. Leave to cool before serving with fresh mango slices and a spoonful of thick coconut cream mixed with the vanilla.