Step 1

Make cake mix according to package directions in a 9 x 13 pan. Allow to cool.

Step 2

Poke holes in cake with end of a wooden spoon, set aside.

Step 3

In a medium saucepan, combine coconut milk, milk, coconut, 1/3 cup sugar & salt. Bring to a simmer and stir occasionally.

Step 4

While mixture is cooking, in a separate bowl, whisk egg yolks, 1/3 cup sugar and corn starch.

Step 5

Once coconut milk mixture comes to a simmer, pour 1/2 cup into egg yolk mixture. Whisk quickly. Add additional 1/2 cup of coconut milk to egg mixture and keep whisking. You are bringing egg mixture up to temperature so the eggs don't curdle.

Step 6

Pour egg mixture into coconut milk and continue whisking until mixture has thickened and a few bubbles have surfaced.

Step 7

Remove saucepan from heat and whisk in butter and vanilla.

Step 8

Set aside until mixture cools to a warm temperature, mixing every 5 minutes to help it cool quickly.

Step 9

Pour coconut cream mixture over cake, spread with spoon to make sure it covers entire cake. Allow to cool completely.

Step 10

Once cake is cooled, blend together 2 Tablespoons white sugar, 1/2 teaspoon vanilla, and heavy cream until stiff peaks form.

Step 11

Spread whipped cream over cake.

Step 12

Top with COOLED toasted coconut (can toast on stove or in oven).

Step 13

Serve immediately or cover with plastic wrap and refrigerate until ready to serve. Remove from fridge 1 hour before serving.