Separate the eggs: Separate the egg yolks from the whites. Place the egg yolks in a large bowl and set the egg whites aside for later use.

Whisk yolks and sugar: In the bowl with the yolks, whisk together the 5 egg yolks and ¼ cup powdered sugar using a hand mixer until it turns pale yellow.

Mix mascarpone and coconut cream: Add the 8 oz mascarpone, ½ cup coconut cream, and ½ can of coconut milk to the egg and sugar mixture. Mix until smooth and well combined.

Whip the cream: In a separate bowl, beat together the 1 cup heavy cream and ¼ cup powdered sugar until stiff peaks form.

Fold in whipped cream: Gently fold the whipped cream into the mascarpone mixture. Refrigerate the cream mixture while preparing the ladyfingers.

Prepare the coquito mixture: In a large bowl, combine ½ can of condensed milk, ½ can of evaporated milk, ½ can of coconut milk, ½ cup rum, and 1 tsp cinnamon. Stir until well mixed. Don’t worry if the coconut milk mixture is a little lumpy.

Prepare the ladyfingers: Before dipping the ladyfingers in the coquito mixture, measure how many you’ll need to fit your pan. Depending on the size of your pan, you might need more or fewer than 24 ladyfingers. Cut them to fit the pan if necessary.

Dip the ladyfingers: Lightly dip the ladyfingers into the coquito mixture for just a second—do not oversoak them. Line the bottom of your pan with a layer of ladyfingers, making sure the bottom is fully covered.

Add the cream mixture: Pour half of the reserved cream mixture on top of the ladyfingers and smooth it out with a spatula. If you want a taller tiramisu, pour less than half of the mixture so the majority of the cream sits on top.

Add coconut flakes: Sprinkle 1 cup of coconut flakes on top of the cream. Repeat the process by soaking the remainder of the ladyfingers and layering them as you did before. Add the remaining cream mixture on top.

Finish with cinnamon: Use a fine mesh sieve to sprinkle cinnamon on top of the cream. If you don’t have a sieve, use a small-holed strainer or colander, or be careful if pouring directly from the spice jar to avoid clumps.

Top with coconut flakes: Sprinkle the remaining 1 cup of coconut flakes on top. Refrigerate for at least 12 hours before serving to let the flavors meld and the dessert set.