Heat oven to 325°F In saucepan over medium-high heat, bring heavy cream, coconut milk, raisins, cloves, cinnamon, ginger and salt to boil. Remove pot from heat. Let stand 15 minutes. Remove and discard cinnamon stick, cloves and ginger.
In large bowl, using whisk, beat together egg yolks and sugar until yolks are pale yellow. Gradually whisk in reserved coconut milk mixture and 1 cup shredded coconut. Add bread cubes; stir to coat; let sit until saturated, about 15 minutes.
Transfer bread mixture to greased 13"x9" baking dish. Sprinkle with remaining coconut flakes. Bake, uncovered, until custard is just set and springy to the touch (quick read thermometer inserted in center should read 160°F), about 35 minutes. Serve warm; drizzle with dulce de leche before serving, if desired.
To ensure the bread becomes fully saturated in the coconut milk mixture (Step 2), periodically press down on the tops of the bread cubes to submerge them in the custard. If your bread is a day old or dry, your may need to increase the soaking time to 30 minutes. The bread mixture is ready when it looks wet and mushy.