Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment rounds. Yes, that step actually matters—no sticking disasters today.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This is the dry squad—keep them well acquainted and airy.

In another bowl, whisk eggs, mango, coconut milk, melted butter, and vanilla until smooth. The mango should look like sunshine in liquid form.

Pour the wet ingredients into the dry ingredients. Stir just until combined—don’t overmix or you’ll unleash the gluten gods and tough cake. Fold in shredded coconut.

Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick comes out clean. Golden edges = victory dance.

Let cakes cool in pans 10 minutes, then transfer to a rack to cool completely. Patience is a flavor, albeit a boring one here.

Meanwhile, whip the frosting: scoop the coconut cream into a bowl and beat until fluffy. Add powdered sugar and beat until smooth and dreamy. Add a tiny splash of vanilla if you’re feeling fancy.

Assemble: if layers domed, level with a quick shave of a knife. Spread a generous layer of frosting between the layers. Coat the outside with more frosting, then press a sprinkle of extra shredded coconut on top for scenery.