Whisk egg yolks and caster sugar in a bowl until pale and thickened.
Mix in the flour well.
Heat coconut milk and vanilla seeds in a saucepan over low heat until boiling.
Gradually whisk the hot milk mixture into the egg mixture until combined.
Return mixture to the pan, bring to a boil, and simmer for five minutes while stirring.
Pour custard into a clean bowl, cover with film, and chill until cold.
Fold whipped cream into the chilled coconut custard.
Marinate strawberries with icing sugar and orange liqueur in the fridge for one hour.
Place cake chunks into a serving bowl and drizzle with extra orange liqueur.
Layer marinated strawberries and kiwi slices over the cake.
Soften strawberry jam with hot water and pour over the fruit and cake.
Spoon coconut custard on top and chill for at least two hours or overnight.
Whip cream to stiff peaks and gently mix with mascarpone.
Spoon the mascarpone mixture over the custard and sprinkle with toasted coconut.