To prepare the eggless mango cake, grease a 8-9" round tin with oil or butter.
Preheat oven at 180C.
Make paneer from 500 ml cow's milk. Reserve the whey water.
Remove the puree into a bowl.
In a large bowl, sift all purpose flour, whole wheat flour (atta), baking powder, baking soda and salt. Mix in desiccated coconut with a fork.
Make a well in the dry ingredients, add the pureed wet ingredients.
Thin with some extra whey water if batter is too thick.
Divide batter into the three foil tins or one round tin.
Sprinkle some coconut flakes on the top.
Bake at 180C for 20-40 minutes (20 for the smaller foil tins and 40-45 mins for single large tin) until a tester comes out clean.