Preheat the oven to 350 degrees and line a cupcake tin with four paper liners.

In a bowl, whisk together the flour, granulated sugar, baking powder, salt, and shredded coconut. In another bowl, mix the coconut milk, lime juice, lime zest, egg, and melted butter until smooth. Combine the wet and dry mixtures and stir until just blended.

Spoon the batter evenly into the four liners. Bake for 18 to 20 minutes until a toothpick comes out clean. Let the cupcakes cool completely on a wire rack.

While the cupcakes cool, make the mango curd. In a small saucepan, combine the mango puree, 2 tablespoons butter, egg yolk, and 2 tablespoons sugar over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and let it cool.

Once the cupcakes are cool, use a small knife to cut a cone from the center of each one. Fill the holes with the cooled mango curd and replace the tops. Beat the powdered sugar with 2 tablespoons of the remaining lime juice until smooth, then spread or pipe the glaze over the cupcakes. Finish with a sprinkle of toasted coconut flakes.