Purchased lemon curd, mango and toasted coconut give cream-filled sponge cakes a breezy twist from the tropics.
Use pineapple in place of the mango if you'd like.
To toast coconut, spread on small cookie sheet; bake at 350°F. for 5 to 8 minutes or until light golden brown, stirring occasionally.
Top each serving with a stemmed maraschino cherry.
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