Add the softened butter and granulated sugar to a mixing bowl and mix until creamy.
Add the plain yogurt.
Add the heavy cream and mix until smooth.
Add the sunflower oil and mix well.
Add the eggs and vanilla extract, then mix until fully incorporated.
Gradually add the dry ingredients all-purpose flour, baking powder, and fine salt to the wet mixture.
Mix until a smooth batter forms.
Add the toasted desiccated coconut and fold it into the batter.
Mix until the coconut is evenly distributed throughout the batter.
Divide the batter evenly among the prepared cupcake liners.
Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool completely.
For the coconut ganache frosting, combine the white chocolate, warm heavy cream, coconut milk, cold heavy cream, and coconut extract, then whisk until smooth and creamy.
For the caramel, heat the sugar and water in a saucepan until golden. Add the butter and warmed heavy cream, then stir in the vanilla bean powder and flaky sea salt until smooth.
Pipe the coconut frosting onto the cooled cupcakes, leaving a small hole in the center.
Dip the frosted cupcakes in toasted coconut.
Fill the center with caramel sauce.
Sprinkle with more toasted coconut, then serve and enjoy.
