Butter and line a 8 inch round cake tin and set aside.
Whisk together sugar, oil, coconut milk and vinegar for 2-3 minutes till the sugar has dissolved to a large extent. Add mango pulp and whisk again till combined.
Sift four, cornstarch, baking powder, baking soda and salt into the bowl and whisk again till mixed. Don't overmix. Just whisk enough till you can't see any dry flour.K
Pour the batter into the prepared tin and bake for 40-50 minutes. The cake is baked when a toothpick inserted into the center comes out clean.
Let the cake cool for 15 minutes before inverting it. If you'd like to top it with cream, let the cake cool completely before topping it with whipped cream, fresh mangoes and toasted coconut.
Oil: I used coconut oil here, but you can use any other neutral flavoured cooking oil. Coconut oil adds a nice coconut-ty flavour that we love. The drawback is that if you refrigerate the cake, it hardens because of the coconut oil. So let it sit outside for 10-15 minutes to let it soften before eating. This won't be a problem if you use other vegetable oils.
Milk: I've used coconut milk for the flavour, but regular milk or any other plant based milk will work
Mango Pulp: I always use freshly made mango pulp, but frozen will also work. Make sure to let it thaw completely and let it come to room temperature before using.
Vegan: This cake is naturally vegan if you use coconut milk and oil