Thaw puff pastry dough. Cut into strips based on your preference of length.
Lay out the strings on a lined baking sheet. Bake at 350F for about 15 minutes or until golden brown.
Combine together dulce de leche with softened butter. Whisk until you get a creamy texture. I used my new OXO mixer, it's pretty handy to have a portable mixer.
Line plate or cutting board with plastic wrap. Apply a bit of cream to it and start stacking baked puff pastry dough. Apply generous amounts of cream between each piece. Wrap the entire cake with a plastic wrap and let is sit overnight.
Melt chocolate in a microwave, be sure to stir it every 30 second. Remove the wrap from the cake, cut off the cake sides and drizzle it with melted chocolate.
Sprinkle the coconut flakes on top. Let it refrigerate until the chocolate firms up.
Keep it refrigerated until you're ready to serve.