Toast the coconut: Place the shredded coconut in a dry skillet over medium-low heat. Stir frequently until lightly golden and fragrant. Transfer to a plate and cool completely.
Make the crust: Crush the chocolate sandwich cookies into fine crumbs. Mix with melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan
Chill the crust: Place the crust in the freezer for 15 to 20 minutes, until firm.
Soften the ice cream: Let the vanilla ice cream sit at room temperature for about 5 to 10 minutes. It should be spreadable but not melted
Build the first layer: Spread half of the softened ice cream evenly over the chilled cookie crust.
Add coconut and caramel: Sprinkle toasted coconut over the ice cream and drizzle with caramel sauce.
Add the remaining ice cream: Spread the remaining ice cream over the caramel and coconut. Smooth the surface with a spatula.
Freeze: Cover tightly and freeze for at least 6 hours, preferably overnight
Make the chocolate topping: Melt the chocolate chips with heavy cream in short microwave intervals, stirring between each interval until smooth. Allow the mixture to cool slightly
Decorate: Remove the frozen cake from the springform pan. Drizzle with chocolate and caramel, then sprinkle with toasted coconut.
Slice and serve: Let the cake sit at room temperature for 5 to 10 minutes. Slice with a sharp, warm, dry knife and serve immediately.
