Coconut Lime Cupcakes with White Chocolate Ganache

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CUPCAKES:
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1 cup coconut milk or coconut cream
1 tbsp lime zest

GANACHE
12 oz white chocolate
2/3 cup heavy whipping cream
1 tbsp butter
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)


CUPCAKES:

Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup coconut milk; mix just until blended.Add lime zest, then remaining flour mixture and lime; mix on low speed just until blended. Divide batter among muffin cups.

Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

GANACHE:

Bring whipping cream to a simmer over medium heat. Remove from heat, and add white chocolate. Stir until melted and smooth. Let cool for thirty minutes. To thicken ganache to frosting consistency, add butter, then beat on medium speed with mixer until frosting is fluffy.

Spread over cupcakes, and garnish with toasted coconut.