1. Preheat oven to 325 degrees and grease 3 8-inch round pans (or you can do 2 9-inch rounds).

2. Cream butter and cream cheese together for 2 minutes.

3. Add sugar and let beat for 4 minutes.

4. Add eggs one at a time, scraping down the side of the bowl as needed.

5. Add coconut extract.

6. In a separate bowl. whisk flour and baking powder together.

7. Drain the canned mango and then use a blender to puree the slices.

8. Add half of the flour/baking powder to the batter and then pour in the mango puree and finish off with the rest of the flour/baking powder.

9. Stir in shredded coconut.

10. Divide evenly into pans and bake for 35-45 minutes or until an inserted toothpick comes out clean. Let cool.

11. Cream Cheese Frosting: combine all ingredients and beat until smooth. Add as much powdered sugar as needed to get desired consistency.

12. Follow photo directions above to assemble cake.