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1. Preheat oven to 325 degrees.
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2. Spray two 9x2 inch round cake pans with cooking spray. Line bottoms of pans with parchment paper, spray again with cooking spray and flour pans.
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3. In a medium bowl, whisk together flour, ginger, baking soda, baking powder and salt. Set aside.
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4. At medium speed of mixer, beat together yogurt, oil and sugar until smooth. Add eggs, one at a time, beating after each addition until lightened. Add vanilla and mango, beat until combined. Add flour mixture in three additions, beating after each addition just until smooth. Pour batter into prepared pans, dividing evenly.
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5. Bake 45 minutes, or until cake tester inserted into center of cake comes out clean. Cool in pans 10 minutes on racks. Remove from pans and cool completely on wire racks before frosting.
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6. Frosting: At medium speed of mixer, beat together cream cheese and butter until smooth and fluffy. Add vanilla and chocolate, beat to combine. Add sugar in four additions, beating after each addition until combined. Store in refrigerator until ready to use. If frosting is too stiff when removed from refrigerator, let sit at room temperature for 10-15 minutes before using.
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7. Using a serrated knife, slice off just enough from the tops of cakes to make them flat. Dust crumbs off cakes. Place one cake on a plate or cake board. Using an offset spatula, spread 1/2 cup frosting over top of cake for filling. Set second cake on top of first. Spread 1/2 cup frosting thinly over top and sides of cake. Chill cake for 15 minutes to set frosting. This will prevent crumbs from getting into the outer frosting. Remove cake from refrigerator and spread remaining frosting over top and sides of cake. Decorate sides of cake with shredded coconut, if desired.
