Separate 5 egg yolks and put them in a large bowl. Save the egg whites for later.

Whisk together egg yolks and ¼ cup powdered sugar with a hand mixer until pale yellow.

Add mascarpone, coconut cream, and ½ can coconut milk to the mixture and mix.

In a separate bowl, mix powdered sugar and heavy cream until it forms stiff peaks.

Fold whipped cream into the mascarpone mixture.

Chill cream mixture in the fridge while preparing lady fingers.

Mix remaining condensed milk, evaporated milk, coconut milk, rum, and cinnamon in a large bowl.

Determine the number of lady fingers needed for the pan and cut them as necessary.

Lightly dip lady fingers in the coquito mixture and line the bottom of the pan.

Pour half of the cream mixture over the lady fingers and smooth it out.

Sprinkle 1 cup coconut flakes on top of the cream and repeat the layering process.

Soak remaining lady fingers and create the second layer with the rest of the cream.

Sprinkle cinnamon through a fine mesh sieve on top.

Add 1 cup of coconut flakes on top and set in the fridge for at least 12 hours.