Preheat oven to 325°F and grease a 9-inch springform pan.
Mix graham cracker crumbs, butter, sugar, and coconut flakes.
Press mixture into pan, bake 10 mins, cool.
Beat cream cheese until fluffy.
Gradually add sugar until combined.
Mix in coconut cream, vanilla, and salt.
Add eggs one at a time, mixing gently.
Fold in flour and shredded coconut.
Pour filling into crust, place pan in roasting pan with hot water.
Bake 55–60 mins until almost set.
Turn off oven, cool with door ajar for 1 hour.
Whip cream with powdered sugar, spread on top, sprinkle toasted coconut.
