Coconut Cream

Cream Cheese: Creates a rich, creamy base with a slight tang that balances the sweetness. Dairy-free options: Violife, Kite Hill, or Tofutti vegan cream cheese.
Powdered Sugar: Sweetens the filling while keeping it smooth and fluffy.
Sweetened Condensed Milk: Adds sweetness and extra creaminess to the filling. Dairy-free option: Let’s Do Organic Sweetened Condensed Coconut Milk or Nature’s Charm Sweetened Condensed Coconut Milk.
Heavy Whipping Cream: Whips into a light, airy cream that gives the filling its fluffy texture. Dairy-free options: Silk Dairy-Free Heavy Whipping Cream or Country Crock Plant Cream.
Vanilla Extract: Enhances the flavor and adds warmth to the coconut cream.
Shredded Coconut: Adds texture and rich coconut flavor. I recommend Let’s Do…Organic Unsweetened Shredded Coconut or Bob’s Red Mill Unsweetened Shredded Coconut.

Make the Coconut Cream

Add the cold cream cheese and powdered sugar to a large mixing bowl. Beat until smooth and creamy. Add the sweetened condensed milk and mix until fully combined. Pour in the cold whipping cream and vanilla extract. Whip until the mixture is thick and fluffy. Gently fold in the shredded coconut until evenly distributed.

Layer the Cake

Pour the coconut milk or any milk of choice into a shallow bowl. Quickly dip each biscuit or graham cracker into the milk, making sure not to over soak them. Arrange the soaked biscuits in a single layer in a 9×13-inch deep baking dish.

Spread about 6–7 scoops of coconut cream over the biscuits, creating approximately a ½-inch layer. Sprinkle with shredded coconut.

Repeat the biscuit, coconut cream, and shredded coconut layers two more times until all the ingredients are used. Leave about 1 inch of space at the top of the dish for the chocolate topping.

Make the Chocolate Ganache

Add the chocolate and whipping cream to a saucepan or heatproof bowl. Heat gently, stirring until the chocolate is completely melted and the mixture is smooth and glossy.

Let the chocolate topping cool slightly, then pour it evenly over the top of the cake. Decorate with additional shredded coconut. Cover the cake and refrigerate for 24 hours before serving.