Preheat the oven to 350°F (175°C). If your oven runs hot, or if it's convection or gas, bake at 325°F (163°C) instead. Grease and line an 8-inch square metal baking pan with parchment paper.

To make the batter, combine the butter and white chocolate in a large bowl. Melt in the microwave using 15–30 second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler.

Whisk in the granulated sugar until combined.

Add the eggs one at a time, mixing well after each addition. Add the egg yolk along with the vanilla extract and optional coconut extract.

Whisk or beat on medium-high speed for about 1 minute, until the batter becomes lighter in color.

Add the coconut cream and mix until incorporated.

Add the flour and salt, mixing on low speed or folding gently with a spatula just until combined.

Fold in the shredded coconut.

Spread the batter evenly into the prepared pan.

Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the blondies cool completely.

Place the coconut cream in a microwave-safe bowl and heat until very hot, just before boiling.

Pour the hot coconut cream over the chopped white chocolate. Cover and let sit for 1 minute.

Whisk until completely smooth.

Let the ganache cool for about 20 minutes, until it has thickened slightly but is still pourable.

Pour the ganache over the cooled blondies and spread evenly.

Sprinkle the shredded coconut over the top while the ganache is still soft.

Let the ganache set for about 30 minutes before slicing and serving.