In a medium bowl, mix graham cracker crumbs with melted butter until evenly moistened. Press firmly and evenly into the bottom of a 9x13 inch baking dish. Refrigerate for 15 minutes while preparing the next layer.

Using an electric mixer, beat softened cream cheese until smooth and fluffy. Add 1 cup granulated sugar and lemon juice, beating until well combined and no lumps remain.

Spread cream cheese mixture evenly over the graham cracker crust, pushing gently to the edges with an offset spatula.

In a large bowl, whisk together instant coconut cream pudding mix and cold milk. Beat with mixer for 2 minutes until pudding thickens significantly.

Pour coconut pudding layer over the cream cheese layer and spread evenly to cover completely.

Spread thawed whipped topping over the pudding layer, creating a smooth finish. Do not worry about perfection, rustic looks add to the homemade appeal.

In a dry skillet over medium heat, toast coconut flakes stirring frequently for 3-5 minutes until golden brown and fragrant. Watch closely to prevent burning.

Sprinkle toasted coconut generously over the top layer. Optionally garnish with toasted chopped pecans.

Cover and refrigerate for at least 4 hours or overnight before serving. Cut into squares and serve chilled.