Mix coconut and flour together in a small bowl; set aside.  In a medium-sized bowl, beat egg white until foaming and holds a soft peak.  Add sugar and beat until ribbons form.  Add vanilla and coconut flour mixture.  Cover and set aside until ready to use.

In a small saucepan, bring coconut milk to a simmer.  Remove from heat and add white chocolate. Let sit for a few minutes to allow the chocolate to milk.  Whisk until smooth. Add sour cream and stir until the mixture is smooth.  Add softened butter and whisk until smooth.  The mixture should be completely smooth without any lumps.  Stir in coconut flakes.  Transfer to a medium-sized bowl.  Cover with plastic wrap and refrigerate for several hours until the topping is firm and can hold its shape.

In a small saucepan bring coconut milk to a simmer.  Add chopped chocolate and allow to sit for about 5 minutes.  Once the chocolate is melted, gently stir until the mixture is smooth and creamy.

Line cupcake tins with paper lines.  Fill each 1/2 full with batter then add 1 tablespoon of reserved Coconut Macaroon filling.  Top with more cake batter until 3/4 of the way full.  Bake it at 350F degree oven for 25 - 30 minutes or until the cake springs back when pressed on.  Allow cupcakes to cool completely.  Makes 18 - 24 cupcakes.

After the cupcakes have cooled, place an ice cream scoop (approx 2 tablespoons) of the Coconut Cream icing on top of each cupcake.  Drizzle with 1-2 tablespoons of cooled Coconut Chocolate ganache. Sprinkle with shaved chocolate, if desired.  Refrigerate until ready to serve.