1-First, preheat your oven to 350°F and prepare your pan by wrapping a 9-inch springform pan tightly in heavy-duty foil to avoid any leaks, then give it a light spray with nonstick spray. Mix the graham cracker crumbs, flaked coconut, and sugar together, and stir in the melted butter until everything is evenly moistened. Press this mixture firmly into the bottom and about half an inch up the sides of the pan, then bake it for 8 minutes and let it cool.

2-Next, in a stand mixer with the paddle attachment, beat the cream cheese until it’s perfectly smooth. Add the sugar and mix until combined, then blend in the coconut milk. Add the eggs one at a time, making sure each one is fully incorporated before adding the next, and don’t forget to scrape the bowl in between for an even texture.

3-After that, mix in the vanilla extract, coconut extract, flour, and a pinch of salt until everything is smooth, then stir in the pulsed coconut. Pour this batter over your cooled crust and smooth the top. Place the springform pan inside a roasting pan, and add boiling water to the roasting pan until it reaches halfway up the sides of the springform pan for that perfect water bath.

4-Bake the cheesecake for 65 to 70 minutes until the edges are set but the center still jiggles a bit. Turn off the oven, crack the door, and let it rest inside for 1 hour to cool gradually. Once it’s out, cool it completely on a wire rack, then chill in the fridge for at least 8 hours before serving. For a fun twist, top it with coconut whipped cream and toasted coconut if you like.