1-Start the process by preheating your oven to 200°C (180°C fan-forced) and greasing a 35cm x 25cm baking dish with lining for easy removal.

2-Mix the sifted plain flour, baking powder, and caster sugar in a large bowl to combine the dry ingredients.

3-In another bowl, whisk the milk and eggs together before adding the melted and cooled butter, reserving 1 tablespoon for later.

4-Gradually add the wet mixture to the dry ingredients, stirring until smooth, then pour the batter into the prepared dish.

5-Top it evenly with the fresh raspberries and thinly sliced mango, and brush the reserved butter over the top for a golden finish.

6-Bake for 25 minutes until the pancake is golden and a toothpick comes out clean from the center.

7-After baking, let it cool slightly, then cut into 12 squares and stack three per serving.

8-Garnish with toasted coconut chips and serve with coconut yoghurt and maple syrup for a delightful touch.