Cake: 2 cups all-purpose flour
1 teaspoon salt
1-1/2 teaspoons baking powder
1/2 teaspoon ginger
1 cup white chocolate bits
2 tablespoons unsalted butter
3 eggs
1/2 cup heavy cream
1/2 cup unsweetened coconut milk
1/4 cup sugar
2-3 mangoes
Frosting: 1 8-oz block cream cheese, softened
1/2 cup unsweetened coconut milk
1/4 cup confectioner's sugar
1/ cup shredded coconut, sweetened
1 teaspoon vanilla Cake: Combine flour, salt, baking powder and ginger in a mixing bowl. Set aside. In a double broiler, over a low flame, melt white chocolate bits with butter. Add eggs, cream, coconut milk, and sugar. Stir occasionally over low flame until mixture is smooth and creamy. Add to dry ingredients, and stir until well-combined. Add mangoes, and gently fold until just mixed. Bake in a greased or lined 9"-13" loaf pan in a preheated oven at 350°F for about 1 hour, or until a toothpick inserted in the center comes out clean. Frosting: Beat cream cheese and coconut milk together, by hand or with an electric mixer, until they come together. Add confectioners sugar, shredded coconut, and vanilla, and continue to beat until soft peaks form. Let cake cool and dry at least 1 hour. Frost the top and sides of cake with creamy coconut frosting. Garnish with extra coconut and/or fresh mango slices, if desired. Serve with a sweet tropical drink, such as pina colada. Submitted by: Dan Mishkin | 
