Preheat oven to 350 F. Spray a loaf pan with non stick spray.

In a large bowl, combine flour, baking powder, salt and sugar. Stir to combine.

In a small bowl, combine mango juice, oil, eggs and rosewater. Add to dry ingredients. Mix to combine.

Using a rubber spatula, fold in coconut and 1/4 cup of the rose.

Pour into prepared pan. Bake for 1 hour.

Cool for 15 minutes in pan. Remove from pan and leave to cool completely.

Meanwhile, make the glaze by combining powdered sugar and coconut milk in a small bowl. Whisk until thoroughly combined and smooth.

Chop the pistacchios until finely chopped. Add rose and chop until all is finely chopped.

Pour glaze over cake. Put pistacchio rose topping on top and press into the cake with your hand. Leave for 10 minutes before slicing.