Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a measuring cup to compact the crust.
Sprinkle 1 cup of the coconut evenly over the crust.
Arrange the raspberries over the coconut layer, distributing them evenly.
Sprinkle white chocolate chips over the raspberry layer, followed by the chopped nuts if using
Pour the sweetened condensed milk evenly over everything, trying to cover most of the surface.
Top with the remaining cup of coconut and a light sprinkle of sea salt.
Bake for 25-30 minutes until the top is golden brown and the edges are slightly darker.
Cool completely in the pan on a wire rack before lifting out using the parchment paper overhang.
For the cleanest cuts, refrigerate for at least an hour before slicing into squares or rectangles.