Set the oven to 180c
Grease the baking pan and line the bottom with kitchen paper
Beat the butter and sugar in the mixer till creamy
Add the eggs one at a time mixing each until just combined with the butter/sugar mix
Put the batter into a bowl. Stir in the mango puree with the spoon
Add the coconut a little at a time to the batter mixing well with the spoon
Add the flour a little at a time and keep mixing
When well mixed spoon the batter into the baking pan
Bake in the oven at 180c for 1 1/4 hours. Test that it is done - insert a satay stick or knife into the cake and if it comes out clean the cake is ready. If not give it another 15 minutes and test again
When done turn it out on to a wire rack, baking tray or cutting board. Let it cool while you make the icing.
To make the icing, beat the egg white until foamy, add the icing a little at a time and keep beating. Then add the two teaspoons of mango puree and the desiccated or fresh coconut and mix well. When the cake is cool spread the icing on the top