Preheat your oven to 350°F. Spread the sweetened coconut evenly on a baking sheet and toast for about 7 to 10 minutes until golden.

In a mixing bowl, combine the vanilla wafer crumbs, melted salted butter, and 1/4 cup of granulated sugar. Add 1/4 cup of toasted coconut and mix until coated. Press this mixture into the bottom of a 9x13-inch pan and chill.

In a saucepan, whisk together 1 1/3 cups sugar and 1/4 cup cornstarch with 4 cups of AE Dairy whole milk. Cook over medium heat for about 10 to 12 minutes until thickened.

Remove from heat, whisk in 6 beaten egg yolks with a splash of hot mixture. Return to low heat and simmer for 2-3 minutes until very thick.

Stir in 2 tablespoons of unsalted butter, 1 tablespoon of vanilla, and 1 ½ cups toasted coconut. Let it cool slightly before refrigerating.

Beat together 8 ounces of room-temperature cream cheese, 1/2 cup granulated sugar, and 3 tablespoons of AE Dairy whole milk until smooth. Spread over the chilled crust.

Pour the cooled custard over the cream cheese layer and chill for 30 minutes.

Whip 1 1/2 cups of AE Dairy heavy whipping cream, 1/4 cup powdered sugar, 1/2 cup sour cream, and 1 tablespoon vanilla until stiff peaks form.

Spread whipped topping over the custard layer and garnish with remaining toasted coconut. Cover and chill for at least 2 hours before serving.