1. In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
2. In another bowl, combine the sweetened condensed milk and coconut milk, mixing well.
3. Gently fold the whipped cream into the milk mixture until well combined.
4. In a 9×13 inch baking dish, spread a thin layer of the cream mixture on the bottom.
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.
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