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Preheat your oven to 350°F. Spread the shredded coconut in a single layer on a baking sheet and toast for 8–10 minutes, stirring halfway through, until golden brown. Watch it closely coconut can burn fast! Set aside to cool.
In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly and evenly into a sprayed 9×13-inch baking pan. Freeze while you prepare the next layer to help it set.
In a large bowl, beat the softened cream cheese, powdered sugar, and coconut extract until smooth and creamy. Fold in the Cool Whip until light and fluffy. Spread this thick coconut cheesecake layer evenly over the crust, taking it all the way to the edges. Freeze again while you mix the pudding.
In another bowl, whisk the instant coconut cream pudding mix with the half-and-half for about 2 minutes, until it starts to thicken. Pour and spread the pudding evenly over the cheesecake layer.
Gently spread the remaining Cool Whip over the top. Sprinkle generously with the toasted coconut.
Cover and refrigerate for at least 6 hours, preferably overnight. This helps the Coconut Cream Lush set into clean, beautiful slices.
Serve chilled for the ultimate creamy, cool, coconut-packed bite.