For the matcha cupcakes
To prepare the mango and matcha cupcakes, start heating the oven to 200°C (180° fan).
Place paper cases in a 12 hole muffin tin.
Sift the flour into a mixing bowl and stir in the sugar and coconut. Make a well in the centre.
Add the milk, butter, eggs and mango puree to the well. Stir gently to just combine.
Spoon the mixture into the paper cases.
Bake for 12-15 minutes, until a skewer inserted into the centre comes out clean.
Place on a wire rack to cool completely.
For the matcha buttercream
Beat the butter until soft, then gradually sift in the icing sugar, beating well until blended.
Beat in the milk and matcha green tea powder and beat until light and smooth.
Spoon into a piping bag and pipe a swirl on each cake.
Decorate the matcha cupcakes with mango slices and sprinkle with toasted coconut.