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1
Lightly butter the bottom of a 9-inch square flameproof baking dish.
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2
Arrange the bread cubes evenly in the dish.
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3
In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg, and mace.
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4
Stir in 1 cup of the coconut flakes.
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5
Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard.
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6
Let the mixture stand for 1 hour, covered, in the refrigerator.
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7
Preheat the oven to 325 degrees F.
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8
Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes.
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9
Cover the baking dish with foil, poking a few holes in the top to release the steam.
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10
Put the baking dish into a roasting pan on the oven rack.
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11
Pour hot water into the roasting pan to come halfway up the sides of the baking dish.
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12
Bake until the pudding is firm to the touch, about 1 hour and 15 minutes.
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13
Remove the foil and bake for 15 minutes more.
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14
Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes.
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15
Let the pudding cool completely.
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16
Cover tightly with plastic wrap and refrigerate.
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17
Pour the sauce over individual pudding servings, as desired.
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18
Top with toasted coconut and serve.
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19
Make the chocolate sauce right before serving the pudding.
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20
Put the chocolate chips in a medium heatproof bowl.
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21
In a small saucepan, bring the cream to a simmer over low heat; immediately remove it from the heat and pour it over the chocolate chips.
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22
Whisk until smooth.
