Double Coconut Cream Pie

Preheat oven to 350°F (175°C). In a medium saucepan, combine 1/3 cup sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. In a small bowl, beat egg yolks; add a small amount of the hot mixture, mix well, then return to the saucepan. Cook until bubbly, about 5 minutes. Remove from the heat and stir in flaked coconut and 2 teaspoons vanilla; Pour into baked pie shell. In a large mixer bowl, beat 3 egg whites, adding 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar, until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, until stiff peaks form. Spread evenly over the pie, sealing completely to the edges. Sprinkle the top with 2 tablespoons flaked coconut. Bake for 15 minutes. Chill before serving.