Preheat the oven to 325°F.

Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

In a large bowl, combine the coconut, sugar, browned butter, egg whites, vanilla, and salt. Mix until evenly coated.

Firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.

Bake for 22 to 25 minutes, or until deeply golden. If needed, loosely cover the edges with foil during the last few minutes of baking.

Microwave the chocolate chips and heavy cream in 20-second intervals, stirring until smooth.

Spread a thin layer over the cooled crust and refrigerate for 10 minutes.

Beat the cream cheese and sugar until smooth.

Mix in the cream of coconut, vanilla, and coconut extract.

Fold in the whipped cream until no streaks remain.

Spread evenly over the chocolate layer and refrigerate.

In a saucepan, whisk together the sugar and cornstarch.

Slowly whisk in the milk and egg yolks.

Cook over medium heat, stirring constantly, until thickened and bubbling.

Remove from the heat and stir in the butter and vanilla.

Allow the custard to cool for 15 to 20 minutes, stirring occasionally, then gently spread over the cheesecake layer.

Whip the heavy cream with the powdered sugar and vanilla until medium peaks form.

Spread or pipe over the custard layer and sprinkle generously with toasted coconut.

Refrigerate for at least 8 hours, preferably overnight.

Run a thin knife around the edge before releasing the springform pan. Slice with a warm knife for the cleanest presentation.