Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt.

In a separate bowl, blend 1 cup of mango purée, 1 cup of full-fat coconut milk, 0.5 cups of neutral oil, and 1 teaspoon of vanilla extract until smooth.

Pour the wet ingredients into the dry mixture, stirring with a spatula until just combined.

Fold in 0.75 cup of shredded coconut until evenly distributed, then divide batter between the prepared pans.

Bake for about 35 minutes, or until a toothpick inserted comes out clean.

Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Frost with your favorite vegan frosting before serving.