Combine the graham cracker crumbs, butter and brown sugar in large bowl. Press onto the bottom and up sides of a greased 13x9in baking dish.

Beat together cream cheese, pineapple and icing sugar. Stir in coconut extract. Spread into crust.

Whish together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup of cool whip, spread the pudding mixture over the cream cheese layer. Top with remaining cool whip.

Sprinkle with toasted coconut, refrigerate covered until set. aprox 3 hours.

Note: toast coconut in skillet or cookie sheet with parchment paper, watch closely so it doesn't burn!