Raspberry-Mango Shortcakes

Heat oven to 375 °F. In small bowl, mix coconut, 1/4 cup granulated sugar and 1/2 teaspoon ginger. Separate dough into 8 biscuits. Dip top and sides of each biscuit in melted butter; dip top and sides in coconut mixture. Place biscuits, coconut side up, 2 inches apart on ungreased cookie sheet. Sprinkle any remaining coconut mixture over tops of biscuits. Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes. Meanwhile, in medium bowl, gently stir together all Fruit ingredients. In small bowl, beat all Topping ingredients with electric mixer on high speed until stiff peaks form. To serve, split warm biscuits; place bottom halves on individual dessert plates. Spoon generous 1/3 cup fruit mixture over each biscuit half; top each with 1/4 cup topping and biscuit top. Store fruit and topping in refrigerator.