Mix the following ingredients for 1 minute on slow and 3 minutes on medium speed: DAWN® Chocolate Crème Cake Base 1000g Egg 350g Vegetable Oil 300g Water 250g Fill paper-lined tins with the creme cake chocolate batter and bake at 180°C for 25-30 minutes. Invert immediately after baking to flatten.
Mix the following ingredients to form a shortcrust dough and allow to rest: DAWN® Shortcrust Pastry Mix 1000g Butter 400g Cocoa Powder 50g Egg 150g Roll out to 2.5mm and bake at 180°C for 10-12 minutes.
Mix DAWN® Neutral Fond and water (min 22*C) together, add DAWN® Coconut Compound and fold in the whipped cream in two stages. Fill silicone dome moulds 7cm Ø with the coconut cream and freeze.
Place the baked chocolate creme cake onto the baked shortcrust. Cut into squares, then using a ring cutter cut out a 4cm Ø centre of each of the chocolate creme cakes (not the pastry). Fill with the DAWN® Delifruit Classic Mango and flatten. Colour DAWN® Decorgel Plus Glamour Silver with yellow food colouring and heat to 45°C. Cover the frozen coconut domes with the glaze. Place on the centre of the mango filled square slices. Decorate with chocolate and a dried mango slice, and coat the sides of the square slices with desiccated coconut.