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1
Preheat oven to 350F.
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2
Coat 9-inch square baking pan with cooking spray.
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3
To make Cake:
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4
Whisk together flour, baking powder, cinnamon, and salt in medium bowl.
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5
Beat butter and sugar with electric mixer 2 to 3 minutes, or until light and fluffy, scraping down sides of bowl occasionally.
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6
Beat in eggs one at a time, then beat in vanilla extract.
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7
Continue beating on medium speed 2 minutes, or until batter mixture is smooth.
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8
Beat flour mixture into egg mixture 1/2 cup at a time until batter is smooth.
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9
Increase beater speed to medium high, and beat 5 minutes, or until batter is light in color.
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10
Spread batter in prepared pan, and bake 30 minutes, or until toothpick inserted in center comes out clean and Cake begins to pull away from sides of pan.
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11
Place Cake in pan on wire rack to cool, and poke holes all over using fork or skewer.
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12
Cool Cake completely.
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13
To make Tres Leches Glaze:
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14
Whisk together all glaze ingredients in small bowl.
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15
Spoon and spread over Cake, allowing Cake to soak up all liquid.
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16
Cover with plastic wrap, and refrigerate 12 hours or up to 2 days.
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17
To serve: Sprinkle Cake with coconut, and top with mango slices.
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18
Cut into 16 squares.
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19
Store in refrigerator.
