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
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.
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.
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
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.