Lightly butter the bottom of a 9" flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs,coconut milk, cream of coconut, salt, nutmeg and mace.
Stir in one cup of flaked coconut.
Pour the custard mixture over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand (covered in foil) for one hour in the refrigerator.
Preheat oven to 325.
Sprinkle the top of the pudding with the remaining 1/2 cup of coconut flakes.
Again, cover the baking dish with foil, poking a few holes in the top to release the steam.
Put the baking dish into a roasting pan on the oven rack, pour hot water to come up halfway up the sides of the baking dish.
Bake until pudding is firm to the touch, approximately one hour and 15 minutes.
Remove the foil and bake of 15 minutes more.
Remove the baking dish from the water bath and put baking dish under the broiler, about 4 inches from broiler until golden, approximately 1 to 2 minutes.
Let pudding cool completely. Cover tightly with plastic wrap and refrigerate.
Pour the sauce over individual pudding servings (if desired) than top with toasted coconut.