Prepare the coconut filling by mixing all ingredients in a small bowl with a hand mixer until smooth.

Refrigerate the coconut filling until set.

For the pie crust, mix all dry ingredients (flour, sugar, salt) in a 9-inch pie pan.

Mix vegetable oil and milk together in a separate bowl.

Add the oil and milk mixture to the dry ingredients in the pie pan.

Mix with fingers until just moist, being careful not to overmix.

Press the mixture lightly into the pie pan to form the crust.

Poke holes along the bottom and sides of the crust with a fork.

Bake the crust at 350 degrees F for 8-10 minutes.

Set the baked crust aside to cool.

For the pie filling, sprinkle gelatin over water in a small saucepan.

Add lemon extract and vanilla extract to the saucepan.

Heat the mixture until the gelatin dissolves, stirring constantly.

Remove from heat and let cool slightly.

In a large mixing bowl, mix cream cheese, sugar, salt, and vanilla until fluffy.

Gradually beat in the warm gelatin mixture until well mixed, ensuring no lumps form.

Chill the cream cheese mixture until thickened (about 30 minutes).

Beat the chilled mixture again to soften.

Add about 5 drops of yellow food coloring.

Add Cool Whip and beat until well mixed and fluffy.

Pour about half of the lemon filling into the baked pie crust, creating a dipped area in the center.

Spoon about 1 1/2 cups of the coconut filling into the dipped area and spread it evenly.

Top with the remaining lemon filling until the pie is as full as possible.

Sprinkle toasted coconut on top of the pie.

Chill the pie for at least 2 hours before serving.