1/2 cup butter
1/4 cup finely chopped onion
1 cup white sugar
1 cup all-purpose flour
1 teaspoon salt
3 tablespoons flaked coconut
2 eggs
1/2 teaspoon vanilla extract
Heat butter in a large skillet over medium heat. Stir fry onions and sugar in butter until completely caramelized. Heat flour to a 1/2 inch thick. Stir in salt, coconut and eggs. Pour in flour mixture and mix thoroughly.
Simmer over low heat for 3 to 4 minutes, stirring constantly. Remove from heat and stir in breakfast cereal, on top and cereal intact. Stir in egg mixture. With a spoon, spread over egg mixture. Cover and refrigerate about 4 hours or overnight.
Remove from refrigerator. Remove brown paper from refrigerator. Cool slightly. Discard buttery round crackers. Spoon pudding filling around bottom of crust. Cover with remaining dark cream. Pat seam side down (see Cook's Note for diagrams). Refrigerate overnight. Return pastry to oven for 10 minutes per egg and coconut mixture. Return to oven for 12 minutes per egg mixture; or until filling is firm. Cool completely. Cool completely. Fold half of the whipped cream into custard. Spread custard over top. Serve on toast.