Slice the cooled cake using a serrated knife into 3 layers horizontally.
Place the first layer (bottom of cake ) on your serving plate or cake board .
Use one third of the soaking syrup to soak the layer evenly, using a spoon or pastry brush.
Add about 1/4 cup of the mango mousse and spread evenly.
Spread about one tablespoon of the toasted coconut on top.
Spread half the chopped mangoes . Make sure the coconut and mango isn't going up to the very edge , leave a thin rim on the edge free of filling.
Place second cake layer on top. Press gently. Soak and fill as previous layer
Place third cake layer on top. Press gently . Soak as previous layers.
Spread about 1/4 cup of mango mousse over top.
Spread mango mousse all around the sides with a offset spatula as smoothly as possible , covering up all the cake. It doesn't have to be perfect (crumb coat)
Refrigerate for half hour. Then add more mousse over the top and sides of cake . Smoothen with the offset spatula as best as you can or want.
Your cake is now ready , and you can use the remaining mousse to pipe and add some toasted coconut as garnish on top.
Let cake chill until serving !