After one taste, my neighbor hurried over to get the recipe from me.

5. Place a layer of graham crackers over the cream, breaking them as needed to fit.
6. Spread a third of the remaining cream mixture over the graham crackers.
7. Sprinkle a third of the shredded coconut over the cream.
8. Repeat the layers two more times, ending with a layer of cream and coconut on top.
9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
10. Before serving, you can toast some additional coconut to sprinkle on top for extra flavor and texture.
Variations & Tips
For a tropical twist, add a layer of sliced bananas or pineapple between the graham crackers and cream. You can also use chocolate graham crackers for a different flavor profile. If you prefer a less sweet version, reduce the amount of sweetened condensed milk and add more coconut milk. For a nutty crunch, sprinkle some chopped pecans or almonds between the layers.