Coconut keeps the milky character intact and cuts the cloying sweetness of the condensed milk. This is the first time I have ever used coconut in something sweet, and for the life of me I can't figure why. Mild, nutty, creamy...the coconut is exactly what this cake was craving. And Mango ....who would have thought coconut and mango would marry so well. And it's not just the fruity sweetness of a hapus that this cake asks for,... it's the slight tang from a variety like langda. And the frosting...Sweet and yet not too much, light as air, oh so creamy, velvety and buttery..this one can go head on with the best whipped cream around.