For the coconut cream

Chill the coconut milk overnight.

Place the bowl of a stand mixer in the freezer for 10 minutes or in the refrigerator for 30 minutes.

Remove the coconut milk from the refrigerator being careful not to shake the cans.

Place only the thickened coconut cream into the chilled bowl. Reserve the coconut water for other recipes (like smoothies).

Whip the coconut cream for 30 seconds, until creamy. Add the vanilla and sugar and whip until creamy and smooth, about 1 minute. Taste and add more sugar if needed.

To assemble

On a serving plate, spread a thin layer of coconut whipped cream to hold the crackers in place.

Arrange 7 cookies in a circle placing 1 cookie in the center. Top the cookie layer with about ⅔ cup coconut cream. Repeat layers seven (7) times, alternating the crackers with each layer. Refrigerate overnight.

While the cake chills, preheat oven to 325°F. Spread grated coconut on a rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely then store in an airtight container until ready to serve.

To serve, garnish the cake with the toasted coconut and slice into wedges.