To make sponge cake, cream butter & sugar together.
Add vanilla essence and beat it with hand blender
Add dry ingredients like Maida/APF, baking soda & baking powder.
Add a pinch of salt
Beat again to blend everything together
Next add coconut milk to adjust the consistency
Pour in greased baking pan and tap on kitchen counter few times to remove air bubbles.
Bake in preheated oven at 180 degrees for 35 to 40 minutes
Remove and cool it on wire rack
Take a bowl/ steel katori and cut the cake in dome shape
Make 2 pieces for dome shape. One for upper layer and another for down layer.
Now cover the glass bowl with cling wrap on inner side and let the cling film hang loose
Fill lower part with 1 piece of cake and cover till corner of glass bowl.
If necessary, take few crumbs of cake and adjust the shape
Soak it with simple sugar syrup and press with your fingers to form a shape
Place this in freezer to set for 10 minutes or more
Now make the filling :
Take 1 cup whipped cream and add Mango puree and chopped Mango pieces
Remove cake bowl from freezer and fill with whipped cream filling till 3/4 of bowl.
Now cover the top of dome with another half of cake piece.
Again soak it with some more sugar syrup
Press lightly with fingers and cover the dome with overhung cling film
Put this back again in freezer to chill further for few hours
When serving take out and remove the cling film and un mould the dome on to plate
Decorate with Mango puree Nd Mango pieces
Garnish with some mint leaves and canned cherries.