Mango Cake

1.In a large bowl, whisk together the hot water and 1/3 cup or 65 grams of sugar. Separate the eggs and add the yolks to the bowl and set the whites aside. Add 2 teaspoons of vanilla to the mixture and using a hand mixer mix until it doubles in size and becomes light and fluffy.
2.Mix in the coconut oil next. Using a sieve add flour, baking powder, salt, and cornstarch. Sift into the bowl then gently fold using a spatula until just combined. Preheat your oven to 320° and line the bottom of two 8-inch cake tins with parchment paper.
3.In the bowl of an electric mixture with whisk attachment, beat the egg whites until foamy. Gradually add the 1/3 cup or 65 grams of sugar and continue beating until stiff peaks form. Carefully fold the egg whites into the egg yolk mixture until well combined.
4.Pour the batter evenly into the prepared cake tins and bake for about 40-50 minutes, or until the cake is level and springs back when pressed in the center. Turn the cakes upside down and cool on a wire rack.
5.In a small pot add mango nectar then mix 1 tablespoon of cornstarch to 3 tablespoons of water. Add to the pot with the mango nectar. Turn the heat up to medium and bring to a bowl. Keep stirring until it has thickened up about 6 minutes then transfer to a bowl and refrigerate.
6.Once cake has cooled, unmold cake and then peel off the parchment paper. Wrap each cake tightly with plastic wrap then refrigerate for at least 20 minutes or overnight.
7.In the bowl of an electric mixture with whisk attachment add the heavy whipping cream, 1/3 cup or 67 grams of sugar, and 1 teaspoon vanilla. Whisk on high speed until stiff peaks form. Place in the fridge until ready to frost.
8.Peel the mango and cut into thin slices. Add a dollop of whipped cream at the bottom of the plate then place a cake layer on top with the bottom side up. Then spread a thin layer of whipped cream on top. Spread the thickened mango nectar on top then place the thinly sliced pieces of mango over the cream and top with more whipped cream.
9.Top with another layer of cake with the bottom side up. Spread whipped cream to cover the top of the cake in a thin layer. Then smooth out the cream around the sides. Decorate with some mango on the outside and place in the fridge to set for 1-2 hours before enjoying.