In a large bowl, whisk together pudding mix, milk, and coconut extract until thickened, about 2 minutes.
Stir in 1 cup coconut flakes until combined.
Fold in 1 container of whipped topping until no streaks remain.
Line the bottom of a 9x13” baking dish with a single layer of graham crackers.
Spread half the pudding mixture evenly over the crackers.
Top with another single layer of graham crackers.
Spread remaining pudding mixture evenly on top.
Top with a third layer of graham crackers.
Spread remaining whipped topping over the top layer of crackers.
Cover and refrigerate at least 4 hours, or overnight.
Just before serving, sprinkle toasted coconut flakes on top.
Cut into squares and serve chilled.
Store leftovers covered in refrigerator for up to 3 days.
