1. Preheat oven to 180°C/350°F. Line two 8-inch round cake tins with baking paper, without greasing the sides.

2. Whip egg whites with cream of tartar until foamy. Gradually add 125g sugar and whip to stiff peaks.

3. In a separate bowl, whisk egg yolks with the remaining 125g sugar until pale and thick.

4. Add oil, cold water, and vanilla to the yolk mixture and whisk to combine.

5. Sift in flour, baking powder, and salt. Whisk until smooth.

6. Fold half the whipped egg whites into the yolk batter gently. Then fold in the rest.

7. Divide batter into prepared tins and bake for 45–50 minutes, or until a toothpick comes out clean.

8. Flip cakes upside down in their tins onto a wire rack and cool for 30 minutes.

9. Make sweet milk: Heat milk with sugar and vanilla just until warm. Stir to dissolve and let cool slightly.

10. Turn cooled cakes right side up and drizzle sweet milk evenly over both.

11. Whip cream with icing sugar and vanilla until medium peaks form. Refrigerate until needed.

12. Trim cake tops if desired. Layer cake with whipped cream and mango slices.

13. Frost entire cake with whipped cream, garnish with coconut and more mango.

14. Chill for 20 minutes before serving.