• Preheat oven to 350 ℉. Spray a 9 x 13 inch baking pan with cooking spray.
• In a large mixing bowl, combine the flour, powdered sugar and salt. Cut in the cold butter until a sand-like mixture is formed.
• Press the crust into the baking dish. Bake for 15-20 minutes.
• Remove from the oven and allow to cool while you prepare the filling.

Coconut Filling

• To prepare the filling, combine the sugar, salt, cornstarch, whole milk, coconut milk and egg yolks in a sauce pan. Cook over medium heat, whisking constantly until it thickens to a pudding-like texture. Be careful not to let it boil.
• Remove the filling from the heat and stir in the butter, coconut flakes and vanilla.
• Spread the filling over the crust and let cool for 10 minutes. Cover with a piece of plastic wrap, with the wrap placed right onto the custard, refrigerate for at least 3 hours to set.
• In a large mixing bowl, beat the heavy whipping cream, powdered sugar and vanilla until stiff peaks form.
• Spread the whipped cream over the pie filling. Sprinkle with toasted coconut.