Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix shredded coconut, almond flour, maple syrup, and melted coconut oil until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, spreading it evenly.
4. Bake for 10-12 minutes, or until golden. Allow it to cool completely.

Make the Coconut Mousse:

1. Open the chilled cans of coconut milk and scoop out the solid cream, leaving the liquid behind.
2. In a large bowl, whip the coconut cream with powdered sugar (or maple syrup) and vanilla extract until smooth and fluffy.
3. In a small saucepan, combine agar-agar powder and ¼ cup water. Bring to a boil, stirring constantly, then simmer for 1-2 minutes until the agar-agar is dissolved.
4. Gradually fold the agar-agar mixture into the whipped coconut cream until fully incorporated.

Assemble the Cake:

1. Spread the coconut mousse evenly over the cooled crust.
2. Chill in the refrigerator while you prepare the mango layer.

Prepare the Mango Layer:

1. In a blender, puree the mango chunks with ¼ cup water until smooth.
2. In a saucepan, combine the mango puree, maple syrup, and agar-agar powder. Bring to a boil, stirring constantly, then simmer for 2-3 minutes until the agar-agar is dissolved.
3. Allow the mango mixture to cool slightly, then pour it over the coconut mousse layer.

Chill:

1. Refrigerate the assembled cake for at least 4-6 hours, or until fully set.

Serve:

1. Once set, carefully remove the springform pan ring.
2. Slice and serve the cake chilled. Enjoy the tropical flavors of coconut and mango!