Preheat oven to 400F degrees. Spray a 9x13-inch baking dish with nonstick spray.
In a medium bowl, mix together 1 3/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 cup vegetable oil, and 2 Tablespoons water until combined well.
Spread this crust into prepared baking dish. Poke dough all over with a fork.
Bake at 400F degrees for about 10-15 minutes. Crust should be a light golden brown and not "doughy." Let the crust cool.
To make the filling:
In a bowl, whisk together 2 cups half and half and 4 egg yolks.
In a medium saucepan over medium heat, combine 1/2 cup sugar and 1/4 cup corn starch. Then slowly stir in the half and half/egg mixture while continuing to whisk.
Bring heat up to high and continue to whisk. Do not leave your pot. After a few minutes you will notice it has thickened.
Take the saucepan off the heat and stir in 3 Tablespoons salted butter, 1 cup sweetened flaked coconut and 1 1/2 teaspoons coconut extract. Stir well.
Then spread this pudding mixture over crust. Allow to cool for a few minutes.
Then cover with plastic wrap. Put it in the fridge to cool for about an hour.
To make the whipped cream topping:
You will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand.) Pour in 2 cups heavy whipping cream and turn mixer on to medium-high.
Slowly add in 1/3 cup sugar and 1 1/2 teaspoons vanilla extract. Mix until whipped cream forms soft peaks.
Then spread whipped cream over coconut pudding layer.
Optional toasted coconut topping:
Preheat oven to 325F degrees. Put 1 cup sweetened flaked coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes.
Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool.
Sprinkle bars with toasted coconut then slice and serve.
Video
Notes
COOL WHIP can be substituted for homemade whipped cream topping.