A vanilla cake to suit size of serving bowl.
Place the self raising flour, plain flour, sugar, butter milk, eggs and vanilla in mixing bowl. Using an electric mixer and beat on low speed for 1 minute until combined. Increase speed to high and beat for 2 minutes until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan. Bake for 40 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from oven set aside for 10 minutes then turn out onto wire rake to cool.
Mix mascarpone and icing sugar. When cake is cool, slice into three flat rounds. Combine grand marnier and orange juice into bowl. To assemble, place one round of the vanilla cake into a glass bowl and sprinkle with 1/3 grand marnier and orange juice. Spread with 1/3 mascarpone and top with 1/3 mango, repeat the process with the next two layers of cake. Take care to place the top layer of mango to present nicely. Garnish with pomegranate seeds and shaved coconut. Refrigerate for a few hours before serving.
At the cheesemaking workshop we can teach you to make your own mascarpone for approx $3.00 for 500g, mascarpone can also be made lactose free.