It's not mahogany coloured because I don't have iron molds, but here's the yummy mango-coconut-caramel cake recipe translated from french. It's uniqueness stems from the fact that it's made almost entirely of fluffy eggs. It keeps for 2 weeks at ambient temperature.
I'm mostly typing this modified recipe up so I don't have to divide the recipe by 5 every time I look it up (the original recipe calls for 1 kg of butter and 1kg of eggs)...
Caramel Cake Base
182g almond powder
132g powdered sugar
214g butter at room temperature
150g homemade caramel (see below)
4 egg yolks
1 whole egg
4 egg whites
22g semi-salted butter
Drain the lychee ahead of time and cut each into 6 pieces. Sift the almond powder together with the icing sugar in one bowl, and the flour in another.
With an electronic mixer on low power, beat the butter into a mousse, then add the almond powder, the icing sugar. Measure out the right amount of homemade caramel from the recipe, then add it to the mixture with the egg yolks and the whole eggs. Continue mixing for 2 minutes and blend the milk in, delicately.
Beat the egg whites until they form peaks "au bec d'oiseau", meaning not too firm, speed 2, and mix in the sugar little by little. Blend the egg whites with the first mixture, while simultaneously sprinkling in the flour, and finally add the lychees. Butter and flour the pan, then pour in the mixture. Bake at 150C for 30 minutes, then turn the cake and bake for another 40 minutes.
When it's done, turn it over onto a wire rack. Sprinkle the coconut on top of the cake.