White Chocolate Coconut Cream Bars

Coconut Cream Filling:

1/2 cup heavy cream
8 ounces white chocolate, finely chopped
1-1/4 ounces unsweetened finely shredded dried coconut
In a saucepan, heat the cream until it is barely simmering. Remove the cream from the heat and immediately add the finely chopped white chocolate. Stir until the chocolate has melted and the mixture is smooth. Add the coconut and mix well.
Pour the mixture into a bowl and cover with plastic wrap, making sure that the plastic wrap is touching the surface of the cream. This will prevent a sking from forming.
Let the mixture sit for at least 3 hours so that the flavours can develop. Do not let it sit at room temperature for more than 24 hours.
For the shortbread layer:

4 ounces semisweet chocolate, finely chopped (I used Lindt chocolate)
6 ounces white chocolate, finely chopped (I used Lindt chocolate)
1/3 cup sugar
1 stick (8 tablespoons) unsalted butter, softened
2 cups cake flour, sifted and then measured
Butter a sheet pan that is 9 x 13 inches.
In a food processor, pulse the semisweet chocolate for a minute until it is very fine.
In a double boiler, melt the white chocolate. Remove it from the heat as soon as it's melted and stir to ensure that it's smooth. If the chocolate sets then return it to the double boiler until it's loose again.
In an electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the melted white chocolate and mix well. Add the sifted cake flour and the semisweet chocolate. Mix on low-speed until incorporated.
Remove the dough from the bowl and knead it a few times. Using your hands, press the dough onto the bottom of the prepared pan in an even layer.
Put the pan in the refrigerator for 20 minutes to firm up the dough.
While the pan is in the refrigerator, heat your oven to 325 degrees F.
After 20 minutes, remove the pan from the refrigerator and bake for 25 minutes. The shortbread will be lightly golden and may be puffed in places as well.
Let cool completely.
To assemble the bars:

Once the shortbread layer has cooled completely, take the white chocolate and coconut filling and place in the bowl of an electric mixer. Beat at high speed for a minute.
Remove the mixture from the bowl and spread onto the shortbread base.
Refrigerate while you make the ganache.
For the ganache:

1/2 cup heavy cream
3-1/2 ounces semisweet chocolate, finely chopped
In a pot heat the cream until it comes to a simmer. Take the cream off the heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth. Let it sit for a few minutes to thicken.
Once the ganache has thickened slightly, spread over the white chocolate and coconut filling. While the ganache should set in about an hour, you may have to put it in the refrigerator to fully set.
Slice into squares with a sharp knife.
Enjoy!