Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
In a saucepan, over medium heat, bring the coconut cream to the boil.
Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
Allow to cool before using.
If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
Whisk gently until the lumps have broken and the ganache is smooth.
A ganached cake does not have to be kept in the fridge; however if the ambient temperature is too warm the ganache will soften. If you feel it's too warm or you notice the ganache becoming soft put it in the fridge.