Step 1

Preheat the oven to 325℉ and coat a 9 x 13 baking dish with non-stick cooking spray.

Step 2

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into an even layer in the bottom of the baking dish.

Step 3

Bake until just golden, about 12 minutes. Remove from the oven and set aside.

Step 4

In a large bowl, use an electric mixer to beat the cream cheese and sugar together until light and fluffy. With the mixer on low, add the coconut milk and eggs and mix until combined. Stir in the shredded coconut.

Step 5

Spread the cheesecake mixture evenly over the crust and bake until just set, about 40-45 minutes (it is okay if the middle is still a bit jiggly). Remove from oven and allow to cool to room temperature. Once cooled, chill in the refrigerator for 2 hours.

Step 6

In a small bowl, whisk together the pineapple gelatin and the boiling water until the gelatin is dissolved. Set aside.

Step 7

In a large mixing bowl, whisk together the vanilla pudding mix and milk for 2 minutes. Whisk the pineapple gelatin into the vanilla pudding until completely combined.

Step 8

Pour the pineapple mixture evenly over the chilled cheesecake layer. Return to the refrigerator to chill while you toast the coconut.

Step 9

Place 1 cup of shredded coconut in a dry pan. Heat over medium-low heat, stir constantly, until the coconut is golden brown. Remove from heat and set aside.

Step 10

Remove the pan from the refrigerator and spread the whipped topping evenly over the pineapple layer. Sprinkle with toasted coconut and top with maraschino cherries.

Step 11

Chill for at least 2 hours, or until ready to serve.