Step 1

Pre-Prep - Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square pan) with butter and flour. Rub the interior of pan with butter, then add flour and swirl it around to make a coating. Set aside. Also, peel mangoes, and using food processor puree the pulp to yield about 3/4 cup puree. (add 1-2 tbsp water if puree looks too thick or lumpy. It should be smooth like pancake batter. Not runny or too thick )

Step 2

Using a hand mixer or stand mixer, cream together room temperature butter and sugar until pale yellow in color.

Step 3

Batter should be creamy, pale yellow and not gritty (sugar fully dissolved)

Step 4

With mixer running at low add 2 eggs (one at a time), blending well after adding each egg. Also add coconut extract, coconut milk, oil, and 1/2 cup mango while mixing. Mix on medium for good 4 minutes or until mixture has good volume, and is creamy.

Step 5

In a bowl, add flour, salt, baking powder, and baking soda and sift together. Add 2 batch flour to wet mixture, 1/3 at a time, and fold with rubber spatula after every addition. Then add remaining 1/4 cup mango puree, last batch of flour and fold in.

Step 6

Don't over mix. Just use gentle strokes until dry flour is moistened.

Step 7

Transfer batter to baking pan and bake for 65-70 minutes or until cake is golden brown and tooth pick inserted in the center comes out clean.

Step 8

Leave the cake on kitchen counter for 5 minutes.

Step 9

Then loosen the edges with knife and flip the cake on cooling rack. Cool the cake completely before slicing.