Ingredients
4
individually wrapped cream-filled sponge cakes (from 15-oz. pkg.)
1/4
cup lemon curd (from 10-oz. jar)
1/2
cup chopped refrigerated mango (from 24-oz. jar)
1
(7-oz.) aerosol can whipped cream
1
tablespoon coconut, toasted*
Preparation
Unwrap sponge cakes. For each dessert, cut 1 sponge cake crosswise into 4 pieces; arrange pieces, cut side down, on individual dessert plate.
Spoon 1 tablespoon lemon curd onto each. Top with mango and whipped cream. Sprinkle with toasted coconut.
