Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
Add the baking powder and then the flour to the yolk mixture.
Beat just till blended.
Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
Place all the sauce ingredients into a blender or food processor and blend till smooth.
Warm the mango sauce in a saucepan.
Cut slices of the cake and plate them.
Pour warm sauce over.
If desired garnish with freshly toasted unsweetened coconut.