CAKE: 

1. Preheat the oven to 350 degrees F. Prepare two 9-inch cake pans by greasing well and lightly coating in flour. I also typically place a round of parchment paper on the bottom of the pan to easily release the cakes after baking.

2. In a large bowl combine the flour, cornstarch, baking powder, salt, and sugar. Whisk to combine.

3. In the same bowl, add the coconut oil, coconut milk, apple cider vinegar, and vanilla. Mix with a spoon until just combined – do not overmix!

4. Pour the batter into your prepared cake pans and bake for 28-30 minutes until very lightly brown and a toothpick inserted comes out clean.

5. Let the cakes cool for ~15 minutes and then flip over onto a cooling rack to cool completely.

FILLING:

1. Combine the diced mango, lime zest, lime juice, and white sugar in a small saucepan over low-medium heat. Cook for about 10 minutes until the mango starts to become very soft. Add in your cornstarch slurry and cook for one more minute, mixing constantly. Take it off the heat and let it cool completely.

WHIPPED CREAM AND ASSEMBLY:

1. The night prior to making the whipped cream, place the bowl, whisk, and coconut cream in the fridge to cool completely.

2. Remove the coconut cream from the fridge and do NOT shake. Open and remove the solidified coconut cream from the can and leave the liquid coconut water (discard or use in a smoothie).

3. Combine with the powdered sugar and vanilla extract and whip on medium-high for 2 minutes until thick. It will not get as thick as traditional whipped cream but should be thick enough to spread on a cake.

4. Assemble the cake by placing one cake on a serving platter, topping with mango filling and spreading in an even layer on the cake, and place the second cake on top. Spread the whipped coconut cream evenly all over the cake. It will not be a thick coating and there may be some cake showing through but that’s okay! Sprinkle and coat the entire cake in toasted coconut flakes. Enjoy!