• Preheat oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment and grease the sides with coconut oil.

Make The Cake:

• In a large bowl, blend the coconut sugar and melted coconut oil with a handheld mixer.
• Separate the eggs. Add the yolks to the bowl, and place the whites in a separate clean bowl.
• Beat in the molasses and vanilla until smooth.
• In a separate bowl, whisk together the tapioca starch, 3/4 cup of the coconut flour, the ground ginger, cinnamon, baking soda, nutmeg, salt, and cloves.
• In a small bowl, toss the diced mango with the reserved 4 teaspoons of coconut flour. Set aside.
• With clean beaters, whip the egg whites to stiff peaks.
• Add the dry ingredients to the wet ingredients, mixing until combined.
• Gently fold in the beaten egg whites with a spatula, being careful not to deflate them.
• Fold in the flour-coated mango (with all flour) until just incorporated.
• Divide batter evenly between the two prepared pans. Bake for 29–30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes completely in the pans.

Make The Frosting:

• Scoop the solid coconut cream from the two chilled cans and leave the liquid behind. Place in a mixing bowl with honey.
• Beat with an electric mixer until smooth and fluffy.

Frost And Assemble The Cake:

• Unmold the cooled cakes. Place one layer bottom-up on a serving plate or cake pedestal. Spread about three-fourths of the frosting on top.
• Place the second layer (also bottom-up) over the first. Apply a thin “crumb coat” of frosting over the entire cake. Freeze until set, 30-60 minutes. Cover and chill the remaining frosting.
• Once the crumb coat is set, spread the remaining chilled frosting evenly over the cake. If desired—and the coconut cream is very cold and thick—pipe swirls along the edge.