Begin by preheating your oven to 350 degrees. Next, wrap a 9-inch springform pan securely in a large piece of foil to safeguard it during the water bath process. Prepare a large pan of water to set the springform pan in while baking.

In a mixing bowl, combine graham cracker crumbs, ⅓ cup of sugar, and 6 tablespoons of melted coconut oil. Press this mixture firmly into the bottom of the springform pan, ensuring it extends about 1 inch up the sides.

Using a stand mixer, whip together cream cheese and sugar on high speed until it becomes light and fluffy. Reduce the speed to medium and gradually add in the eggs, sweetened condensed milk, vanilla extract, milk, and flour until the mixture achieves a smooth consistency.

Evenly spread the filling mixture onto the prepared crust, then sprinkle shredded coconut on top.

Place the pan in the water bath and bake for approximately 1 hour.

Once baked, turn off the oven and crack open the door slightly to allow the heat to dissipate slowly. Let the cheesecake cool in the oven for about 1 hour.

Remove the cheesecake from the oven, discard the foil wrapping, and refrigerate it overnight before serving for best results.