1.   Alternate layers of cake and mango slices for each dessert, drizzle with small amount of honey and garnish with flaked coconut.

2.   An easier version, more familiar in the western world, uses conveniently flaked coconut instead of crushed nuts, which makes macaroons easier to prepare.

3.   Instead of brown sugar, try topping with flaked coconut and broil until coconut turns golden.

4.   Most began with a cake mix topped with some combination of nondairy topping, flaked coconut, pineapple and sometimes pecans and maraschino cherries.

5.   Sprinkle salsa with sweetened flaked coconut, if desired.