• Preheat your oven to 325 degrees
• In a standing mixer, and a small separate bowl, divide the eggs. Put the egg whites into the standing mixer bowl and the egg yolks into the small separate bowl.
• Add cream of tartar to the standing mixer and turn the mixer on medium speed. Once bubbles form, turn the mixer on high and whip until soft peak.
• While the egg whites are whipping, take a whisk and whip the egg yolks until they are lighter in color.
• Once the egg whites are at a soft peak, turn the mixer off and pour in the whisked egg yolks, sugar, mango emulsion, and coconut oil.
• Mix only for a few seconds on low speed to just fold these ingredients in. This way you won't pop too many of the air bubbles you created with the egg whites. Add the mango puree.
• With the mixer off, add the salt, baking powder and cake flour
• Turn the mixer on low and mix until the cake batter is smooth.
• Pour the cake batter into greased cake pans. You can use two 9-inch cake pans, a bundt cake pan, or mini bundt cake pans.
• Bake for 20-30 minutes until the center is firm and no longer jiggles when the pan is tapped.
• Remove and allow the cake to cool fully. If you opted for a bundt cake pan, cool the cake upside down on parchment paper to ensure that it falls out cleanly.

Frosting

• In a standing mixer combine the cream cheese and butter. Mix until softened
• Add the Whipz Mango Powdered Sugar
• Mix until combined. Then turn your mixer on high and whip for 1-2 minutes.
• Pipe or spread the frosting on top of the cake. Enjoy!