Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Lightly spray the parchment paper.
Melt ½ cup of chocolate chips in microwave for about 90 seconds or in a pan set over barely simmering water (make sure the bottom of the pan does not touch the simmering water). Stir until smooth and glossy. Let cool slightly.
Using electric beaters, beat the ricotta, eggs, and coconut sugar until smooth and light. Add 1 cup coconut milk and beat until well mixed. Fold in the melted chocolate thoroughly.
In a mixing bowl, whisk together the almond flour, cocoa, baking powder, and salt. Add to the ricotta mixture and fold in completely. Transfer the batter to the prepared pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan before removing the cake and discarding the parchment. Place on a serving platter or cake stand.
Place the coconut flakes in a dry skillet and toast over medium heat until browned and fragrant, about 5 minutes. Stir frequently. Let cool.
Place the remaining 1 cup chocolate chips in a heatproof bowl. Heat the remaining coconut milk (about ¾ cup) until it just begins to boil. Pour over the chocolate chips and let sit for 3-4 minutes, Stir until smooth and glossy. Spread the topping over the top of the cake. Top with most of the toasted coconut. Add the mango and raspberries on top and sprinkle with the rest of the coconut.