Mascarpone & Coconut Cake with Mango Jelly

Ingredients

• 190 gm butter, softened
• 110 gm brown sugar
• 110 gm plain flour (¾ cup)
• 110 gm desiccated coconut
• To serve: shaved fresh coconut (optional)
• Mango jelly
• 500 gm coarsely chopped mango (about 3 mangoes)
• 100 gm caster sugar
• 20 ml lemon juice
• 2 leaves of gelatine (titanium strength), soaked in cold water
• Mascarpone mousse
• 750 gm mascarpone
• 2 tbsp finely grated lemon rind
• 2 tbsp milk
• 1½ leaves of gelatine (titanium strength), soaked in cold water
• 4 egg yolks
• 110 gm caster sugar (½ cup)
• 25 ml lemon juice