Instructions:

• Make the dipping liquid: Mix salt, rum, and coconut milk in a sauce pan. Heat it to burn the alcohol and let it cool.
• Put desiccated coconut and mix it with canola oil on a frying pan. Toast it with low to medium heat until they are brown and crunchy. Add in the granulated sugar, turn off the stove, and let the residual heat melt the sugar and coat the crunchy coconut. Set it aside.
• Make the cream: Whip the 4 egg yolks until they are white and tripled in volume. Add in your kaya jam and mascarpone cheese into stages, and whip to combine. Once it turns into silky homogenous cream, you are ready for assembly.
• Dip the lady finger one by one into the coconut milk and put them in one even layer on a baking dish with the rounded side up. You can break the lady finger if you need to fill certain smaller spots.
• Add a layer of cream, and repeat the lady finger layers on top until you use them all.
• Use the rest of the cream as the last layer of the tiramisu, and even out the surface. Sprinkle the crunchy sweetened coconut topping to cover the cream layer, and decorate with the remaining kaya jam if you happen to use the 12 oz jar.
• Cover it and keep it in the fridge for at least 4 hours before serving. This cake tastes much better when it's been left in the fridge overnight and it can last up to 4 days.