Coconut ganache 

1. The day before, place the finely chopped white chocolate in a large bowl.
2. Heat the heavy cream in a saucepan until it simmers, then pour it all at once over the chopped white chocolate.
3. Let it stand for a while, then mix with a spatula until the chocolate is completely melted (if there are still pieces of chocolate, place the mixture in a saucepan with a little water and melt in a double boiler)
4. Then add the cold heavy cream and the coconut cream and mix again with a spatula to incorporate them.
5. Blend with an immersion blender to smooth the ganache, then cover with plastic wrap and place in the fridge for at least 4 hours or overnight.

Coconut cupcakes

1. Preheat oven to 350°F / 180°C and prepare a standard cupcake pan with cupcake liners.
2. In a large bowl, whisk the softened butter with the granulated sugar for 3 minutes until smooth and creamy.
3. Add the eggs, vanilla extract and coconut cream and mix again for a good minute to incorporate.
4. Finish by adding the dry ingredients, flour, baking powder, salt and shredded coconut and fold in with a rubber spatula just until the mixture is smooth.
5. Fill the cupcake cases 3/4 full with the mixture.
6. Bake the cupcakes for 15 - 18 minutes. (Check for baking by sticking a toothpick into the center of a cupcake, if it comes out clean it's done)
7. Let the cupcakes cool a bit before removing them from the pan and letting them cool completely on a wire rack.
8.  

Assembly:

1. Take the cool coconut ganache out of the fridge and whip it with an electric mixer on medium speed for about 2-3 minutes until thick and creamy.
2. Place the ganache in a piping bag fitted with a 1B tip or similar and decorate the top of the cupcakes with the ganache.
3. Sprinkle a few coconut flakes on top and enjoy or place in the fridge.