Ingredients

• ¼ cup butter, softened
• ¼ cup coconut oil
• 1 cup sugar
• 2 eggs
• ½ teaspoon vanilla
• 1 teaspoon coconut extract
• ½ cup buttermilk
• ½ cup sweetened shredded coconut
• 1½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt

• ¾ cup sugar
• ¼ cup cornstarch
• 2 cups half and half
• 4 egg yolks
• 3 Tablespoons butter
• 1¼ cup shredded sweetened coconut
• 1½ teaspoons vanilla extract

• 1 cup heavy whipping cream
• 1 cup full fat coconut milk
• ⅓ cup sugar
• 1 teaspoon coconut extract
• ¾ cup toasted coconut

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter, coconut oil, sugar, and coconut extract together for 3 to 5 minutes.
3. Add eggs one at a time and beat an addition minute per egg.
4. In a separate large bowl, mix and combine dry ingredients together.
5. Add dry ingredients alternatively with the buttermilk to the butter/sugar/egg mixture.
6. Fold in shredded coconut.
7. Grease and flour 9 x9 baking dish.
8. Pour batter into baking dish and bake for 55 to 60 minutes.
9. Cool to room temperature then invert onto a large cutting board and cut into 1 inch cubes.

1. In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, coconut and vanilla.
2. Pour into medium bowl, cover with saran wrap directly on the filling itself to avoiding a sticky film on top. Let sit until completely cool.

1. In a medium bowl, combine whipping cream, coconut milk and sugar. Beat until still peaks form. Add coconut extract and beat again.

1. In a trifle dish, place ½ of the cubed cake on the bottom.
2. Next, spoon ½ of the coconut cream pie filling top of the cake.
3. Next, spoon ½ of the whipped cream layer over the pie filling. Sprinkle with ½ cup toasted coconut. Repeat layering process 1 more time. Refrigerate for at least 3 hours before serving.