Start out by pre-heating oven to 375°F (190°C). Also prepare an 8"x8" pan by smearing a teaspoon of oil. You can also use parchment paper cut to the size of the pan to prevent sticking.
Mix all the dry ingredients in a wide-mouth bowl--cream of wheat, almond flour (if using), baking powder, ground flaxseeds, coconut palm sugar, and unsweetened shredded dried coconut. Stir the mix with a whisk. If using freshly grated coconut, add that to the wet ingredients.
Mix all the wet ingredients in a big measuring cup or bowl--mango puree and avocado oil--and stir with a whisk. If using fresh coconut, add that to the wet ingredients.
Add the wet ingredients to the dry and mix with a whisk until well mixed. Don't over mix. Let the mixture stand for 5 minutes.
Add the cake mixture to the pre-prepared pan and bake for 30-35 minutes. To test for doneness, insert a toothpick or fork toward the end of baking period ~30 minutes. If the fork/toothpick comes out clean, the cake is done.
Take the pan out of the oven and let it cool on a cooling rack for about 10 minutes. Turn the pan upside down and lightly tap the backside to transfer the cake from pan to the cooling rack.
Cut it into 16, 2"x2" pieces. Make sure that the cake is completely cool before cutting. Enjoy with the almond whipped cream.