Preheat oven to 350°F (175°C).

Grease a tube pan.

Beat egg whites on high speed until stiff peaks form. Set aside.

Beat egg yolks, brown sugar, salt, oil, coconut milk, and coconut extract together.

Add baking powder and flour to the yolk mixture.

Beat until just combined.

Gently fold the egg whites into the yolk mixture until just incorporated.

Pour batter into the prepared tube pan.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

For the sauce, blend mangoes, coconut milk, brown sugar, coconut extract, and vanilla extract until smooth.

Warm the mango sauce in a saucepan.

Cut slices of the cake and plate them.

Pour warm sauce over the cake slices.

Garnish with freshly toasted unsweetened coconut, if desired.