1. Toast the Shredded Coconut

Start by preheating your oven to 350°F (175°C). Spread 1 cup of sweetened shredded coconut evenly on a baking sheet. Toast the coconut in the oven for about 8–10 minutes, stirring halfway through. The goal is to achieve a golden brown color, which adds a nutty flavor and a delightful texture to the topping. Keep a close eye on the coconut—because it can burn quickly once it reaches the right color. After toasting, remove the coconut from the oven and set it aside to cool.

2. Prepare the Graham Cracker Crust

In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined, and all of the crumbs are coated in butter. The butter helps the crust stick together, so it’s essential to get this part right. Once mixed, press the graham cracker mixture firmly into the base of your 9×13-inch baking pan. Use the back of a spoon or your fingers to make sure the crust is even and tightly packed. Then, place the pan in the freezer while you prepare the next layer. Freezing the crust will help it set up nicely and stay firm.

3. Make the Coconut Cheesecake Layer

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and coconut extract together until smooth and fully combined. The cream cheese should be soft so that it blends smoothly without lumps. If your cream cheese is too cold, it might take longer to smooth out, so let it sit at room temperature for a bit before mixing. Once the mixture is smooth, gently fold in the thawed Cool Whip. The Cool Whip adds lightness and a fluffy texture to this layer, making it perfect for the creamy coconut cheesecake flavor. Spread this mixture evenly over the graham cracker crust, making sure to cover it all the way to the edges. Return the pan to the freezer to set while you prepare the next layer.

4. Prepare the Coconut Pudding Layer

In another large bowl, whisk the instant coconut cream pudding mix with the half-and-half (or whole milk). Whisk for about 2 minutes until the pudding begins to thicken. If you notice any lumps, continue whisking until the mixture becomes smooth and fully thickened. Once the pudding has thickened, spread it evenly over the coconut cheesecake layer. It’s important to spread this layer all the way to the edges to ensure a uniform dessert.

5. Add the Topping

Once the pudding layer is in place, spread the remaining container of Cool Whip evenly over the top. Use a spatula to smooth it out. The Cool Whip will act as a creamy and fluffy topping that contrasts beautifully with the rich coconut flavors below. Finally, sprinkle the toasted coconut generously over the top. The toasted coconut not only adds flavor but also gives the dessert a delightful crunch. It’s the perfect finishing touch!

6. Chill the Dessert

Cover the pan with plastic wrap or aluminum foil and refrigerate the dessert for at least 6 hours, or preferably overnight. This allows the layers to set and gives the flavors time to meld together. While it may be tempting to dig in right away, the coconut cream lush tastes best when it has had time to chill and firm up. If you’re in a hurry, you can place the pan in the freezer for a faster chill time, but be sure to give it at least a couple of hours to firm up.