Preheat oven to 160 celsius (325 Fahrenheit) and grease a 20 cm (8 inch) spring form tin.
Place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until light and creamy.
Gradually add the eggs and beat well between each addition.
Fold through the flour, coconut, baking powder, vanilla extract and coconut milk until combined.
Scatter the mango through the cake mixture and fold through. Pour the mixture into the prepared baking tin and bake for 55 to 60 minutes or until cooked when tested with a skewer. Let the cake rest in the tin for 10 minutes before placing on a wire rack to cool.
When the cake is cool make the icing. Combine the icing sugar, melted butter and juice and zest of the lime until combined and you have a spreadable mixture, without being too runny. Spread over the top of the cake and top with slivers of mango and toasted coconut.