First, prepare the coconut cream. Place the can in the fridge, undisturbed, and allow to chill at least overnight. You want it to be totally solid so that it will whip up well!

Next, make the cake. Preheat oven to 350F and spray one 8" round cake pan with nonstick baking spray. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.

Add in the coconut oil, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the vegetable oil, flaxseed mixture, coconut yogurt, and vanilla & coconut extracts, and add them to the dry ingredients. Mix until combined.

Pour in the coconut milk, and beat on medium-low until smooth and creamy. Finally, gently stir in the mango pieces and shredded coconut.

Pour the batter into the prepared cake pan, and sprinkle the reserved sugar over the top of the cake.

Bake for 30-40 minutes, until a toothpick inserted in the center comes out with just a few crumbs.

Let the cake cool completely before topping with the coconut cream, or it will melt!

To make the coconut whip, carefully open your chilled can of coconut cream. Using a spoon, remove all of the coconut solids off the top of the can, and place in a medium bowl. Be sure to leave the liquid behind.

Beat the coconut cream with a hand or stand mixer until light and fluffy, then add in the powdered sugar for some sweetness.

Either serve the mango coconut snack cake with coconut whipped cream spread on top, or on the side! I recommend topping with some toasted coconut chips for a pretty presentation. Enjoy!