For the cake:

1. Peel mango and cut in cubes. In a skillet melt butter, add sugar and when it's dissolved, add mango cubes.
2. Cook for 2 or 3 minutes, stirring so that they caramelize. Reserve.
3. Preheat oven to 350º. Spray a bundt pan with vegetable spray and coat with fine dry breadcrumbs. Set aside.
4. Sift flour, baking powder and salt. Set aside
5. In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
6. Add eggs one at a time, beating well after each addition, and then beat for 2 minutes.In a small bowl, mix milk, coconut milk, rum and vanilla.
7. Beginning and ending with dry ingredients, add them in three parts alternating with liquids in two parts.
8. Pour 2/3 of batter into prepared pan, spreading evenly. Scatter mango pieces on top. Cover with remaining 1/3 of batter.
9. Bake about 40 minutes for a big cake. Wait 5 minutes and invert onto wire rack. Cool completely.

For the rum glaze:

1. Mix sugar and rum in a bowl.
2. Drizzle over cooled cake, letting it run down the sides.
3. Sprinkle with coconut and serve.