Combine coconut milk, coconut cream, sugar, cornstarch and vanilla extract in a saucepan. Turn on the heat to the medium-low and keep stirring continuously. Keep stirring until sauce thickens and reaches thick, creamy rich sauce. It takes around 8-10 minutes.
Line a 23 cm/9″ round cake tin or a 9″ x 5″ x 3″ loaf pan with a double layer of plastic wrap.
Sprinkle the bottom of the loaf tin with one tablespoon of shredded coconut. Spread with 1/3 of coconut cream; continue with ½ amount of chopped nuts and ½ amount of candied fruits. Sprinkle with one tablespoon of shredded coconut. Repeat with a second layer of cream, the rest of the nuts and the rest of the candied fruits. Sprinkle with on tablespoon of shredded coconut and top with the rest of coconut cream.
Cover with plastic wrap and refrigerate for at least 4 hour before serving. Decorate with shredded coconut, dried nut and candied fruits if desire.
