Creating these Mango Coconut Cupcakes is simple and enjoyable when you follow these steps:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3. Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Flavorings: Mix in the eggs, one at a time, followed by the vanilla extract until fully combined.
5. Combine Wet Ingredients: Stir in the coconut milk and mango puree, blending well after each addition.
6. Incorporate Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in Coconut: Carefully fold in the shredded coconut with a spatula to maintain the light texture of the batter.
8. Fill Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
9. Bake: Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool: Remove from the oven and let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Each step in this process is straightforward, making it easy for both beginner and experienced bakers to achieve success.