In a large bowl, whisk together the vanilla pudding mix, milk, and coconut extract for about 1 to 2 minutes until the pudding mix is dissolved and the mix has thickened.

Add the coconut flakes and stir.

Fold in one 8 oz container of thawed whipped topping until well-mixed.

Line the bottom of a 9x13-inch baking dish with 8 to 9 graham crackers. You can break the graham crackers apart to ensure the whole bottom is covered.

Spoon about half the pudding mixture over the graham crackers and smooth it out with a spoon or spatula.

Layer another 8 to 9 graham crackers over the pudding mix, then cover those with the other half of the pudding mixture.

Do one more layer of graham crackers then spread the second 8 oz container of thawed whipped topping over the top.

Refrigerate for at least 4 hours, but chilling overnight is best.

Sprinkle the toasted coconut on top, and serve chilled.