1. Preheat the oven to 180°C.  Grease and line a 20cm baking tin and a 24cm baking tin. In a medium bowl, with a paddle attachment, beat the butter, sugar and rosewater until light and fluffy.

2. Scrape the sides of the bowl and slowly add the eggs; whisk until combined. Scrape the sides of the bowl. Add the mango juice and desiccated coconut. Whisk until combined. Add the flour, baking powder and salt and beat until well combined. Stir in the milk.

3. Divide the batter between the two tins and bake for 35 minutes or until a skewer inserted in the center of each cake comes out clean. Leave the cakes to cool in their tin for 5 minutes before turning onto a wire rack to cool completely.

4. In the meantime, make the mango butter cream. In a medium bowl, with a paddle attachment, beat all the ingredients until light and fluffy.

5. Spread the butter cream on both cakes and then place the 20cm cake centered on top of the larger cake. Top with the cubed mangos and edible flowers. Sprinkle the desiccated coconut on the top and the sides of the larger cake.