1-Preheat your oven to 350 degrees Fahrenheit. First, wrap a 9-inch springform pan tightly in heavy-duty foil to keep water out during baking, then lightly spray it with nonstick cooking spray. In a bowl, mix the graham cracker crumbs, flaked unsweetened coconut, and granulated sugar, then stir in the melted unsalted butter until everything is fully moistened. Press this mixture into the bottom and halfway up the sides of the pan, and bake for 8 minutes before letting it cool.

2-In a stand mixer with a paddle attachment, beat the room-temperature cream cheese until smooth, then add the granulated sugar and mix well. Incorporate the unsweetened full-fat canned coconut milk, followed by adding the eggs one at a time, making sure to fully mix and scrape the bowl as needed. Add the vanilla extract, coconut extract, all-purpose flour, and a pinch of salt, beating until smooth, then stir in the pulsed flaked unsweetened coconut. Pour the batter into the cooled crust and place the pan in a roasting pan filled halfway with boiling water for a water bath.

3-Bake for 65 to 70 minutes until the edges are set but the center still jiggles a bit. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Carefully remove it from the water bath, cool it completely on a wire rack, and refrigerate for at least 8 hours before serving. The total time, including cooling, is about 11 hours and 30 minutes, making it perfect for planning ahead.