Step 1: Prepare the Graham Cracker Crust
Start by spraying a 9×13 baking pan with non-stick spray. This will make it easier to remove the dessert once it’s set. Preheat your oven to 350°F (175°C) while you prepare the coconut for toasting. Spread the shredded coconut out in a single layer on a baking sheet, and toast it in the preheated oven for 8-10 minutes. Stir halfway through to ensure even browning, and watch closely, as coconut can burn quickly. You want the coconut to be golden brown and fragrant. Once toasted, remove it from the oven and set it aside to cool. Now it’s time to prepare the graham cracker crust. In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is evenly coated with the butter. Press this crumb mixture firmly and evenly into the bottom of the prepared 9×13 pan. Make sure the crust is compact so that it holds together well. Place the pan in the freezer while you prepare the next layer. Chilling the crust will help it firm up and make it easier to layer the cheesecake mixture on top.

Step 2: Prepare the Coconut Cheesecake Layer
The coconut cheesecake layer is the heart of this dessert, adding richness and a creamy texture that pairs perfectly with the other layers. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and coconut extract together until smooth. The cream cheese should be at room temperature to ensure it blends easily and doesn’t leave lumps. Once the mixture is smooth and creamy, fold in the thawed Cool Whip gently. This will give the cheesecake layer a light, fluffy texture that contrasts wonderfully with the crumbly graham cracker crust below. Take the graham cracker crust out of the freezer and spread the coconut cheesecake mixture evenly over the crust. Make sure you spread it all the way to the edges, so there’s no gap between the cheesecake and the crust. After spreading the layer, place the pan back into the freezer while you prepare the coconut pudding layer. This step ensures the cheesecake layer firms up nicely and provides a solid foundation for the pudding layer.

Step 3: Prepare the Coconut Pudding Layer
Next, you’ll prepare the coconut pudding layer, which adds another level of creaminess and coconut flavor. In a large bowl, whisk together the two boxes of instant coconut cream pudding mix with the half-and-half (or whole milk). Whisk for about two minutes, or until the pudding mixture begins to thicken. The consistency should be smooth, and you should be able to see it start to set. Once thickened, spread the pudding mixture evenly over the cheesecake layer, making sure it goes all the way to the edges. The pudding layer gives the dessert a luscious, creamy texture and a rich coconut flavor that complements the other layers. It’s a great contrast to the tangy cream cheese and the buttery graham cracker crust. Once the pudding layer is spread out, you can move on to the final topping.

Step 4: Add the Whipped Topping
The finishing touch to this dessert is the whipped topping, which adds a light, airy element and balances out the richness of the previous layers. Take the remaining container of Cool Whip and spread it over the top of the pudding layer, smoothing it out with a spatula. Once the Cool Whip is evenly spread, sprinkle the toasted coconut over the top for a crunchy, golden garnish. The toasted coconut adds texture and enhances the tropical coconut flavor of the dessert. After you’ve added the coconut, cover the pan with plastic wrap or a lid and refrigerate for at least 6 hours, or ideally, overnight. Refrigerating the Coconut Cream Lush allows the flavors to meld together, and the layers set to create a firm, yet creamy, dessert. The waiting time is crucial, as it allows the pudding and cheesecake layers to firm up and gives the graham cracker crust a chance to become cohesive.