Preheat oven to 325 degrees. In a medium bowl, combine graham crackers with sugar, and melted butter until well combined. Pour the crust mixture into a greased 9x13 baking dish. Bake until just golden about 12 minutes. Remove from the oven and set aside.

Prepare the fillings. In a large bowl using an electric mixer beat the cream cheese and sugar until fluffy. Next, add in the coconut milk and eggs until well combined. Stir in the shredded coconut. Pour the cheesecake mixture over the crust and bake in the oven for 45 minutes. Remove from oven and cool completely. Place the pan in the fridge to chill for 2 hours.

Next, make the pineapple layer. In a small bowl, place the 2 packets of pineapple gelatin, and add the boiling water. Whisk together until combined and most of the gelatin is dissolved. In a medium bowl, whisk together the dry pudding mixes and milk until well combined. Whisk the pineapple gelatin into the vanilla pudding until completely combined. Pour over the chilled cheesecake layer. Chill again for 5 minutes.

Make your toasted coconut by placing the 1 cup shredded coconut in a dry pan over medium-low heat stirring constantly until golden brown. Spread the whipped topping over the pineapple layer. Top with the toasted shredded coconut and cherries. Chill for 2 hours before serving.