In a large bowl, whisk together the sugar, vegetable oil, mango puree, milk, eggs, egg yolks and vanilla. Whisk the flour mixture into the wet mixture just until the flour is incorporated. Divide the cake batter, evenly, into the 3 prepared cake pans. Bake for 20-22 minutes.
Preheat oven to 350 degrees. Combine all of the dry ingredients. Beat eggs with oil and add to flour mixture. Add mangos, lemon juice and raisins. Mix well. Pour into 2 greased 8x4 loaf pans. Bake for about 1 hour or until toothpick comes out clean. I'm a self-taught home cook who reads cookbooks like a novel.
In a food processor or blender, mix together mango, sugar, eggs, vanilla extract & butter or coconut oil. Pulse until well mixed. Add the almond meal and baking powder and pulse again for a few seconds the batter is smooth.
Bake for 40-45 minutes or until golden brown. Remove from the oven and allow to cool in the pan for at least 10 minutes. When cooled enough, turn the pan onto a serving dish and allow to cool further before serving. Serve topped with fresh mangoes or mango curd along with a dusting of grounded coconut flakes.