Mango Coconut Cake

Directions

1. 1
   Preheat oven to 350°F. Lightly grease a 9 inch round cake pan and line with parchment paper.
2. 2
   Sift flour into a large bowl. Stir in sugar and 1/2 the coconut.
3. 3
   In a separate bowl, whisk together sour cream, eggs and vanilla. Lightly fold into the flour mixture together with the mangoes.
4. 4
   Pour into prepared pan, smoothing the top. Sprinkle with almonds and remaining coconut.
5. 5
   Bake for 45-50 minutes, until a skewer inserted in the center comes out clean. Let cool in pan for 5 minutes before turning onto a wire rack to cool completely. Cut into 10 wedges to serve. Store in an airtight container.