Ingredient! For the Cake. 6 large room-temperature eggs. 1 cup sugar. 1 tablespoon grated sweetened coconut. 1 cup all-purpose flour. 2 teaspoons baking powder. one by four teaspoon salt. 2 tablespoons melted ​coconut oil (or 2 tablespoons melted butter). 1 teaspoon coconut. For the Mango and Cream. 2.2 ounces 62 g cream cheese. one by three cup sugar. 1 teaspoon coconut. 1 half cups whipping cream. 2 ripe  diced mango (about 2 cups) or 2 (14-ounce or 398-milliliters ) cans sliced mango, drained.
Preparation ! Heat oven to 325 Fahrenheit Line two (9-inch) cake pans with parchment paper and set aside.
In a large bowl, beat eggs and 1 cup sugar on high speed 4 to 5 minutes or until a ribbon forms when you stop and lift beaters from the batter. On low speed, add coconut, then gradually add flour, baking powder, salt, melted and cooled coconut oil or butter, and 1 teaspoon coconut or vanilla extract. Avoid over-mixing. Pour batter into prepared pans distributing evenly. Bake 30 to 40 minutes, or until an inserted fork comes out clean. Run a butter knife around the circumference of each pan to loosen, then leave in pans to cool completely on wire racks.