Using a food processor to whip up the cake batter makes this an easy-to-assemble confection with slivered or sliced almonds and almond essence underscoring its flavor. This cake would star at a casual brunch or as a tropical dessert with mango sorbet.
To make Cake: Preheat oven to 375F. Lightly spray 9-inch round or square cake pan with nonstick cooking spray. Set aside.
Place butter, almond and coconut extracts and sugar in food processor, and pulse until blended. Add flours, eggs and salt, and pulse until mixture is well combined. Scoop batter into prepared pan. Scatter candied mangoes, if using, mango cubes and almonds over cake batter.
Bake 15 minutes.
Meanwhile, to prepare Streusel Topping: Place flour, sugars and shredded coconut in mixing bowl, and stir. Cut in butter and, using fingers, work mixture together until it forms small clumps. Sprinkle on almond extract, and work into mixture. Sprinkle Streusel Topping over cake.
Bake for 30 to 35 minutes more, or until toothpick inserted in center comes out clean and streusel has browned. Remove from oven, and cool before slicing.