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