Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, shredded coconut, melted butter, and brown sugar until fully mixed. Press firmly into the bottom of a parchment-lined 8×8-inch baking pan. Bake for 8-10 minutes, or until golden. Let it cool completely.

In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well. Slowly pour in heavy cream, blending until thick and fluffy. Spread over the cooled crust and refrigerate to set.

In a saucepan over low heat, combine sweetened condensed milk, toffee bits, butter, and salt. Stir constantly for about 8-10 minutes until glossy and thick. Pour over the creamy layer.

Sprinkle additional toasted coconut flakes and extra toffee bits on top of the warm toffee layer. Press down lightly. Let cool at room temperature before refrigerating.

Refrigerate for at least 2 hours. Cut using a knife dipped in hot water for clean cuts.