Pre-heat oven to 180°C (160°C fan-forced). Grease and line a 20cm round cake pan. Place butter and chocolate in a small saucepan and melt over a gentle heat until smooth. Remove to a large mixing bowl.
Whisk the sugar and cocoa into the chocolate mixture. Then add the egg yolks, coconut, almond flour and spices. Whisk until smooth.
Beat egg whites until firm peaks appear. Gradually spoon into the chocolate mixture until all combined, being cautious not to over mix. Pour into prepared pan and bake for 45 minutes. Allow to cool.
Meanwhile for the chocolate cream, combine cream, chocolate and icing sugar in a small saucepan and heat gently until chocolate has melted and mixture is smooth. Refrigerate until chilled. Once chilled, beat with electric beaters until firm peaks appear. Fold in ginger.
For ganache, heat cream in a small saucepan until boiling. Remove from heat and stir in chocolate, mixing until smooth.
When cake is cool, cut in half horizontally. Spread cream over the base and replace top layer of cake. Pour over ganache and spread over the surface. Sprinkle with ginger and toasted shredded coconut.