Prepare the Coconut Pudding Layer: In a large bowl, whisk together the instant pudding mix and milk for 2 minutes, then let it set for at least 5 minutes.
Prepare the Caramel Cheesecake Layer: Using an electric mixer, beat the cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy. Gradually add the powdered sugar and mix until combined. Scrape down the sides of the bowl and slowly add the heavy cream, beating until all of the ingredients are thoroughly combined. Add the caramel sauce and beat at medium-high speed until completely combined.
Assemble the Icebox Cake: Line the bottom of a 9x13-inch baking dish with graham crackers, breaking them if necessary to fit all along the bottom. Spread half of the coconut pudding over the graham crackers. Then spread half of the caramel cheesecake mixture over the coconut pudding. Microwave the hot fudge sauce for 30 to 60 seconds, until melted, then spread ½ cup over the caramel cheesecake mixture. Sprinkle ½ cup of the toasted coconut over the hot fudge.
Repeat with another layer of graham crackers, the remaining coconut pudding, the remaining caramel cheesecake filling, another ½ cup of hot fudge sauce, and another ½ cup of toasted coconut. Finish with a final layer of graham crackers.
Make the Whipped Cream Topping: Using an electric mixer, beat the heavy cream on medium-high speed until the cream gets frothy and bubbly. Gradually add the powdered sugar and continue beating until stiff peaks form.
Spread the whipped cream over the final layer of graham crackers, then top with the remaining 1 cup of toasted coconut and drizzle with additional caramel sauce and hot fudge. Refrigerate for at least 2 hours, or up to 1 day, before serving.