In a small pot add mango purée, lemon juice, granulated sugar, egg, and egg yolk. With a whisk, constantly whisk, at a slow pace, the curd, while heating it up on a medium heat until it starts to thicken and bubble slightly.

Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.

Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and with an emersion blender, blend it together until smooth. Pour the curd into a shallow bowl, so it cools down faster, and cover the curd with a piece of cling film so it touches the surface or the curd and place it in the fridge. Let it cool down until cold, about 1 hours.

Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.

Sift together the all-purpose flour, baking powder and salt and set it aside. Mix together the coconut milk, vanilla extract and set it aside.

In a mixing bowl, using the paddle attachment add the butter, flavour neutral oil and granulated sugar and mix it on high speed for 2 min.

On low speed, add the eggs one at a time into the mixture and mix it in until combined.

Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the coconut milk mixture, ending on the flour mixture. Mixing in each addition until just combined.

Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.

Divide the cake batter into the 12 cupcake liners and bake them for 22-24 min or until a cake tester comes out clean.

Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.

Once both the curd and the cupcakes has cooled down make the buttercream.

Sift the powdered sugar.

In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.

On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the coconut milk and vanilla extract and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.

Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

Transfer the buttercream to a piping back with star piping tip, e.g. Wilton 8B.

Using an end of a piping tip or similar, dig out the core of cupcake, to make an indent for the mango curd.

Add the mango curd in the middle of the cupcake and thereafter pipe the buttercream of the cupcake. Sprinkle with tiny pieces of mango and shredded coconut.

Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.