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

Line the bottom of a 9x13-inch baking dish or pan with 8 to 9 graham crackers, breaking them if necessary to cover the entire bottom.

Spoon about half the pudding mixture over the graham crackers and smooth with a spatula.

Layer another 8 to 9 graham crackers over the pudding, then cover with the remaining pudding mixture.

Do one more layer of graham crackers and spread the second container of whipped topping over the top.

Refrigerate for at least 4 hours or overnight for best results.

Sprinkle toasted coconut on top before serving and enjoy chilled.