Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking powder, shredded coconut, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, and mix until just combined.

Divide the batter evenly among the cupcake liners.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely before frosting.

In a mixing bowl, beat together the softened butter and powdered sugar until smooth.

Add the pureed mango, coconut milk, and vanilla extract, and mix until well combined and fluffy.

Frost the cooled cupcakes with the mango frosting using a spatula or piping bag.