Instructions

1. Preheat the oven to 350 degrees.
2. Take 1/4 cup of the shredded coconut and place on a baking sheet. Bake for 5-8 minutes, stirring often. Watch the coconut in the oven and remove it when it starts to brown. Let cool.
3. Drain the pineapple and save the juice. Use the juice in place of the liquid when you make the cake batter. Bake in a greased 9x13 pan, according to the package directions.
4. Remove and let the cake cool completely. Cut into 1 inch cubes.
5. Beat the cream cheese until creamy. Set aside.
6. Whisk the pudding into the milk until it thickens. Slowly add the pudding and extracts to the cream cheese, beating until creamy. Stir in 1 cup of coconut and 1 cup of Cool Whip.
7. Drain the cherries and set aside 10 cherries. Cut the rest of the cherries in half and pat dry.
8. Place half the cake cubes in a large bowl. Top with half of the drained pineapple and half the cherries. Spread half of the cheesecake layer over the fruit gently. Repeat the layers.
9. Sprinkle the top with the toasted coconut. Swirl on the remaining Cool Whip and garnish with the reserved cherries. Keep refrigerated until you serve it.