Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Fold in the cream of coconut until just incorporated.
Spread about 1 heaping teaspoon of the coconut whipped cream onto each gingersnap. Press the cookies together on their sides to form a 12-inch-long log on a serving platter. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
Preheat the oven to 350 degrees F. Spread the coconut flakes in a single layer on a baking sheet and bake until just golden, about 5 minutes. Let cool completely.
Peel, pit and dice the mango. Toss with the lime juice, sugar and a pinch of salt in a small bowl. Sprinkle the toasted coconut all over the cake, gently pressing to adhere. Top with the mango. Cut on the diagonal to serve.
Photograph by Kana Okada
Recipe courtesy of Food Network Magazine