Step 1

Arrange a single layer of graham crackers across the bottom of a 9x13-inch baking dish. Set aside.

Step 2

In a large bowl, beat together pudding mix and milk until thickened, then mix in cheese cheese, cream of coconut, and 1 tub of whipped topping.

Step 3

Fold in 1 cup shredded coconut and then transfer half the mixture to the baking dish. Carefully spread it over the graham crackers to the edges of the dish.

Step 4

Arrange another layer of graham crackers on top and then spread the rest of the cream mixture over them.

Step 5

Place a final layer of graham crackers on top, followed by the second tub of whipped topping. Sprinkle remaining coconut over the whipped topping.

Step 6

Cover and refrigerate cake for a minimum of 4 hours before serving. Serve chilled.