Preheat the one to 350F.

Grease and flour a loaf pan.

Toast the coconut flakes in a naked frying pan. Let cool completely.

Whisk the starch, flour, ground ginger, and baking powder together. Set aside.

Strip the flesh from the mango and puree. Reserve 3 Tablespoons for the frosting.

Beat eggs, vanilla extract, and salt until thick and foamy.

Slowly add the powdered sugar.

Stir the sunflower oil, then the mango puree, and the grated ginger.

Slowly add the flour mixture to the batter

Stir in the coconut flakes.

Pour the batter into the prepared pan.

Bake 1 hour or until a knife inserted in the center comes out clean.

Let cake cool in the pan for 1/2 hour

De-pan and transfer to a wire rack to cool completely.

Frosting:

Beat butter and cream cheese together.

Add the powdered sugar a bit at a time.

Beat in the vanilla extract and the reserved pureed mango.

Spread the frosting on the cooled cake.

Sprinkle the coconut flakes and candied ginger over the top.

Plate and serve.