Melt the chocolate

1. Finely chop the white chocolate with a knife and place in a large bowl.
2. Add vanilla extract and coconut flavoring.
3. Bring the cream to a boil in a saucepan and pour it all at once over the white chocolate.
4. Let stand for a few moments, then stir with a spatula to melt the white chocolate completely (if the white chocolate is not completely melted, place the mixture in a saucepan containing a little water heated over medium heat and melt the rest in a double boiler).
5. Add the other part of heavy cream cold with the coconut cream and mix again with a spatula to incorporate them.
6. Blend with an immersion blender if necessary to smooth the ganache.
7. Cover with plastic wrap and place in the fridge for at least 4 to 6 hours (ideally overnight).

Whipping the ganache

1. Place the completely cooled coconut ganache in a large mixing bowl or in the mixing bowl of your stand mixer fitted with the whisk attachment.
2. Whip on medium speed for about 2 to 3 minutes until you have a smooth, firm ganache.Use the coconut frosting immediately to fill or decorate your cakes or place in the refrigerator.