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Preheat oven to 350°F
In a large bowl, combine butter, granulated sugar, and confectioners sugar, and mix until white and creamy
Add vanilla extract and mix again, then add all-purpose flour
Mix until a crumbly dough forms
Place shortbread crust in a lined 8x8 baking dish and press until one even layer is formed
Bake for 22 minutes
In a medium saucepan, add coconut cream, whole milk, and coconut flakes and mix on medium heat until the mixture starts to bubble
In a medium bowl, combine eggs, granulated sugar, and cornstarch and mix until smooth
Once the coconut cream mixture comes to a light simmer, slowly ladle the hot mixture into the eggs, repeating until about one cup has been added
Add the egg mixture back into the coconut cream mixture on the stove and turn heat to medium low
Mix consistently for about five minutes or until the mixture thickens
Add butter and mix until combined
Remove from heat and place in a bowl
Once the shortbread crust has finished cooking, add the coconut cream layer
Place saran wrap over the coconut cream layer and refrigerate overnight
Whip heavy cream with maple syrup and flaky salt
Top bars with whipped cream, slice, and serve