First prepare your coconut cake layers by greasing & parchment lining 1-7" cake pan & 1-6" cake pan

Preheat the oven to 350°F

Place all of the cake ingredients except for the coconut into a food processor and process until smooth batter (about 20 seconds)

Add the coconut flakes and pulse again to distribute evenly

Pour batter evenly between the cake pans

Bake in a preheated oven at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans until you can safely flip them onto a cooling rack to cool to cold

Meanwhile prepare the fresh mango compote by combining the chopped mango, sugar, water & cornstarch together in a small sauce pot and bring to a boil to thicken, reserve until later

Now you can prepare the mango mousse by first quick soaking your cashews by bringing them to a boil in a small sauce pot then remove from heat, let sit for 1 hour then drain, reserve.

Next puree your fresh mangoes in a food processor be sure to get 2 cups total (for me this was 4 large mangoes)

Next prepare the aquafaba by whipping it on high speed with a balloon whip attachment until it is firm peaks & glossy, then reserve while you whip the vegan whipped cream to medium-firm peaks

Now that you have all the components for your mango mousse cake, you can cook the agar with the plant milk in a small sauce pot stirring constantly over medium to high heat until it is boiling

Add the vegan white chocolate and whisk to combine smooth

Now pour everything into a high speed blender: the soaked cashews, mango puree, lemon juice and the agar/plant milk mixture and the food coloring (if using) blend on high speed until it is very smooth

Transfer this mixture to a large mixing bowl and be sure it is cooled to at least 110°F before folding in the whipped aquafaba and then the whipped cream as shown in the video tutorial

Pour half of the mousse into the prepared ring mold with the coconut sponge cake base and place the smaller cake layer into the center of the mousse, pressing it down so the mousse comes up and around the entire cake layer

Spoon the mango compote over the cake layer and then spread the remaining mango mousse over top

Refrigerate at least 4 hours preferably overnight before unmolding and serving

Add a few rosettes of vegan whipped cream and more fresh chopped mangoes