Preheat oven to 350°F. Grease the bottom of a 9-inch springform cake pan and line it with parchment paper. Spray the paper with non-stick spray, set the pan aside. 

Place the eggs (while still in the egg shells) in a bowl of very warm water. The water should feel like very warm bath water. Let them sit in the warm water for about 10-minutes. Warming the eggs up will help them whip with more volume.

Crack the warmed eggs into a stand mixer (or use a hand held electric mixer), begin beating on high speed with the whisk attachment while gradually adding the remaining sugar. Beat until the eggs and sugar are thick, fluffy, and pale in color. When you lift the beater the egg mixture should fall in a ribbon like pattern. That's how you know the eggs have mixed long enough. It should take 8 to 10 minutes (15 minutes with a hand-held mixer).

Stop the mixer and sift the flour, baking powder, and salt over the egg mixture, then fold the flour in just to combine. The batter will be thick.

In a medium size bowl, whisk together the oil, coconut milk, vanilla and coconut extracts, then stir about 1/2 of the cake batter into the mixture. (See notes) Pour this mixture back into the main cake batter, add the flaked coconut and fold the mixture to combine. 

Pour the batter into the prepared cake pan and bake in the preheated oven for 22 to 25 minutes or until a cake tester or toothpick comes out clean. Place the cake on a wire rack and cool for 5-minutes then remove from the pan and cool completely. 

Cut strips of parchment paper to line the inside edges of the springform pan. The strips should be wide enough to extend 1/2 to 1-inch above the top of the cake ring. Carefully place the cake inside the pan. (See note #4)

In a small shallow dish add 1/2 cup cold water and sprinkle the gelatin over the top and let it sit to soften. 

Peel and cube the mangos then add them to a food processor or blender and puree them.

Pour the mango puree into a sauce pan and add the sugar. Simmer for 8 to 10 minutes while constantly stirring. This will reduce the puree and concentrate the flavors.

Set the dish with the gelatin in the microwave and zap it for 10-15 seconds to liquify it. Pour the liquified gelatin into the mango puree.

Refrigerate until cool, stirring every few minutes until slightly thickened. (See notes)

Place the heavy cream into a mixing bowl and begin whipping. Slowly add the powdered sugar and continue whipping until you have stiff peaks. 

Fold 1/2 of the whipped cream into the cooled mango puree, then fold in the other half of the whipped cream.

Get the springform pan that you lined with a parchment collar and place the cake on the bottom. Pour the mango mousse on top of the cake and chill for 4-6 hours, preferably overnight until firm.

When the cake is firm, remove the outer ring of the spring-form pan and peal off the parchment paper collar. Garnish with cubes of fresh mango and mint sprigs.