Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray.

Place the chocolate wafer cookies in a large resealable plastic bag and crush them to fine crumbs with a rolling pin or heavy pan.

In a medium bowl, combine the cookie crumbs, 1/4 cup of the toasted shredded coconut, and the lightly beaten eggs. Mix until evenly combined.

Press the crumb mixture evenly into the bottom of the prepared 9×13 pan. Bake for 8 minutes. Remove from oven and let the crust cool completely in the pan.

In a medium bowl, use a hand-held mixer to beat the softened cream cheese and the confectioners' sugar until smooth and free of lumps.

From the 16-ounce container of Cool Whip, reserve half the container for the topping. Stir the remaining half of the Cool Whip into the cream cheese mixture until evenly combined. Spread this cream cheese layer over the cooled crust. Refrigerate the pan for 30 minutes.

In a large bowl, whisk together the instant chocolate pudding mix and the two cans of unsweetened coconut milk until smooth and fully combined. Refrigerate the pudding mixture for 5 minutes to thicken slightly.

Spread the chilled pudding mixture evenly over the cream cheese layer. Refrigerate the pan for at least 30 minutes to allow the pudding to set.

Remove the pan from the refrigerator. Spread the reserved Cool Whip from step 6 over the pudding layer. Sprinkle the remaining toasted shredded coconut evenly over the top.

Return to the refrigerator as needed until ready to serve.