Spiced Syrup infused Pol cake

For the Filling 
2 cups of coconut cake (Pol Cake), crumbled  
1 cup cubed ripe, mango  
4 glass jars with lids (8 oz)
Spiced sugar syrup
1 cup brown sugar
2” long MA’s cinnamon stick, broken into smaller pieces
8 MA’s whole cloves
1 cup water
For the Whipcream 
½  cup  heavy whipping cream
1 tbls sugar
¼  tsp vanilla 

Step 1

In a saucepan, combine all sugar syrup ingredients and bring to a boil. Reduce to a low heat & simmer for 10 minutes until sugar has completely dissolved, stir occasionally.

Step 2

Remove pan from the heat and allow the syrup to cool. Strain syrup into a clean jar. Any excess syrup can be refrigerated for a week. 
Whipping Cream 

Step 3

Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form.

Assemble the Cake

Step 1

To assemble the dessert, add a layer of crumbled pol cake to the bottom of a jar, top with mango cubes, drizzle with a layer of spiced sugar and top with a layer of whipped cream. Repeat the layers to fill the jar.  

Serve cold with a dollop of cream or a scoop of ice cream for an extra taste.