Cake Instructions

1. Preheat oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream sugar, butter, virgin coconut oil, vanilla, and coconut extract (if using) on medium speed for 5 minutes. Scrape down the sides of the bowl.
4. Add eggs one at a time, beating well after each addition (about 3 minutes total).
5. Add half of the dry ingredients and all of the coconut milk. Mix on medium speed for 30 seconds, then scrape the bowl.
6. Add the remaining dry ingredients along with Greek yogurt. Mix on medium speed until fully incorporated.
7. Divide the batter evenly between the two pans and smooth the tops. Bake for 35-40 minutes, or until the cakes are lightly golden and a toothpick inserted in the center comes out clean.
8. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before assembling.

Mango Filling Instructions

1. Add mango chunks, lemon juice, and sugar to a pot. Reduce heat to medium-low and cook for 16-20 minutes, stirring occasionally, until the mango softens to a jam-like consistency.
2. Let cool slightly, then blend using a food processor, blender, or immersion blender until smooth. For a smoother filling, press through a fine mesh sieve (optional).

Mango Cream Cheese Frosting

1. In a stand mixer fitted with the paddle attachment, beat butter, powdered sugar, vanilla extract, coconut extract, salt, freeze-dried mango powder, and heavy cream on low speed for 30 seconds, then increase to medium-high speed for 5 minutes until fluffy.
2. Taste and add a drop or two of lemon juice if desired to cut the sweetness.

Cake Assembly

1. Add a dollop of frosting to a serving plate or cake board on a cake turntable; the frosting will act as glue to hold down your cake. Set down your first cake layer, and frost its top. 
2. Pipe or spread a thin border of buttercream around the edge to create a dam.
3. Spoon half of the mango filling into the center and spread evenly.
4. Place the second cake layer on top and repeat the process.
5. Frost the entire cake with the mango buttercream, smoothing the sides and top before adding the remainder of your mango filling to the top. Use any leftover frosting to add designs to your cake as you'd like.
6. Garnish with white sprinkles, fresh mango pieces, or shredded coconut around the top or cake base.