Prepare a 9x13 baking dish by spreading softened butter or shortening on the bottom and up the sides a little bit. You can also spray it lightly with cooking spray.

Make The Graham Cracker Crumbs Crust : Combine the graham crackers, coconut flakes, and brown sugar in a food processor. Process on high speed until the graham crackers are in fine crumbs. Slowly pour in the melted butter while processing on low speed and keep mixing until the crumbs starts to clump together are evenly coated in butter. Pour the crumbs into the prepared baking dish and firmly press them into an even layer to form the crust. Freeze for 15-20 minutes while you prepare the rest.

Coconut Cheesecake Layer : In a large bowl, using an electric mixer, beat the cream cheese, powdered sugar, and coconut extract until smooth and combined well. Add in the Cool Whip and beat on low speed just until combined thoroughly. Set the bowl aside.

Coconut Pudding Layer : Add the coconut cream instant pudding mix and milk to a mixing bowl. Whisk for 2 minutes or until the pudding starts to thicken. Set the pudding to the side and let it get thicker while you assemble the dessert (about 3-5 minutes).

Assembly : Spoon the cheesecake layer over the crust and smooth it out evenly, making sure to take the layer all the way to the edges of the pan. Spread the coconut pudding mixture over top the cheesecake layer and spread it into an even layer. Finish it off by spreading the Cool Whip over top. Cover the baking dish with plastic wrap or a lid and let the dessert refrigerate for at least 6 hours before serving. Before serving, garnish the coconut lush with the toasted coconut.