1. Preheat the oven to 165°C (330°F). Grease a large loaf tin and line it with a piece of baking parchment. Set aside.

2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the vanilla extract and mix it in. Mix the mango purée with the Crème fraîche. Mix the flour with baking powder, and salt. Add both to the bowl and mix on low speed until just combined. Add the coconut and dried mango and fold in. Transfer the batter to the loaf tin and smooth out the top. Bake for about 75-90 minutes or until a wooden skewer inserted into the center comes out clean – the baking time can vary a lot depending on the baking tin used. Make sure to test with the wooden skewer. Take it out of the oven and let it cool down in the tin for about 30 minutes, then transfer it to a wire rack and let it cool down completely.

3. For the glaze, mix the confectioners‘ sugar with vanilla extract and the mango purée until you get a thick and smooth glaze. If the glaze is too thick add some milk, if it is too thin add some more confectioners‘ sugar. Glaze the cake and decorate with some coconut flakes. Let dry/harden before cutting it into slices.