Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with foil, making sure to create a sling for easy removal later. In a food processor, pulse together the butter, flour, and powdered sugar until the mixture is crumbly (about 6–10 pulses). Press this mixture evenly into your lined baking dish. Bake for 18–20 minutes until it's lightly golden, then cool on a wire rack.

Toast the Coconut: While the crust is baking, spread 1 cup of flaked coconut on a baking sheet. Toast it in the oven for 3–6 minutes, stirring every minute until it turns golden brown. Transfer it to a plate to cool completely.

Make the Coconut Cream Filling: In a large saucepan, combine your half-and-half, coconut milk, eggs, granulated sugar, cornstarch, and salt. Cook over medium-low heat, whisking continuously, until the mixture thickens and begins to bubble (this could take 15–30 minutes). Once thickened, remove from heat and stir in the coconut and vanilla extracts along with the remaining 1 1/2 cups of flaked coconut. Pour the filling over your cooled crust, let it cool slightly, and then refrigerate for 2–4 hours until firm.

Prepare the Whipped Cream Topping: In a small bowl, sprinkle gelatin over cold water and allow it to bloom for about five minutes. Heat gently until dissolved. Whip your heavy cream with powdered sugar until soft peaks form, then slowly add the gelatin mixture while continuing to whip until stiff peaks form. Spread this topping over your chilled coconut filling, and top with the toasted coconut.