Step 1

Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes. Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Step 2

Heat 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.

Step 3

Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 1 tablespoon granulated sugar and 1/8 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the butter and pulse until combined, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1 1/2 cups crumbs, the sugar, salt, and melted butter together in a medium bowl.)

Step 4

Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.

Step 5

Add 1/4 cup of the powdered sugar and the remaining 1/4 teaspoon of the kosher salt to the cream cheese. Beat with the paddle attachment on medium speed until light and very fluffy, about 3 minutes. Add 2 cups of the cold heavy cream, 1 (3.4-ounce) box instant vanilla pudding pie and filling mix, 1/4 cup of the unsweetened shredded coconut, and 1 tablespoon coconut extract. Beat on medium-low speed until combined, about 1 minute.

Step 6

Dollop the cream cheese mixture into the baking dish and spread into an even layer.

Step 7

Place the remaining 1 cup cold heavy cream and remaining 1/4 cup powdered sugar in a second large bowl. (If using a stand mixer, wash and dry the bowl and use it to whip the cream.) Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes.

Step 8

Dollop the whipped cream over the cream cheese mixture and spread into an even layer. Cover and refrigerate for at least 1 hour or up to overnight. Meanwhile, toast the remaining 1/4 cup unsweetened shredded coconut in a small skillet over medium-low heat, stirring regularly, until golden brown, 3 to 5 minutes. Transfer to a small bowl and let cool completely. Cover with plastic wrap or transfer to an airtight container and store at room temperature until ready to serve.

Step 9

When ready to serve, sprinkle the toasted coconut over the top. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 12 pieces, wiping the knife between each cut for cleaner cuts.