Preheat the oven to 350 degrees. Line the bottom of two 8-inch cake pans with parchment paper, rubbing the sides with coconut oil. Set aside.
Put coconut sugar and melted coconut oil in a bowl and blend with a handheld electric mixer.
Separate the egg white and egg yolks, adding the yolks to the sugar mixture and the whites to a separate bowl to be used later.
Add molasses and vanilla to the mixture and beat until well combined. Set aside. **
Place the tapioca starch, coconut flour, ginger, cinnamon, baking soda, nutmeg, salt and ground clove into a separate bowl and mix well. Set aside.
Stir mango with the remaining coconut flour and set aside.
In a separate bowl, beat the egg whites with clean beaters to stiff peaks, stopping to scrape down the sides as needed. Set aside.
Slowly add the dry ingredients to the wet sugar/molasses mixture and beat, scraping down the sides as necessary
Gently fold in the egg whites to the mixture until no white streaks remain.
Then fold the mangos gently into the cake, making sure to scrape all the coconut flour in with the mangos.
Split the cake batter between the two prepared cake pans and place them in the oven until a toothpick can be inserted in the middle and come out clean, about 29-30 mins. Let cool in the pan COMPLETELY.