Make the crust:

Cup of Yum
1. In a large bowl mix all the crust ingredients and stir until combined.
2. Transfer 2 cups of the crumb mixture to a 9 x 9 square baking dish and press it firmly into the bottom of the pan.
3. Chill in the fridge for 15 mins.
4. Set aside the remaining crumb mixture. You will use it for the topping.

Make the filling:

1. In the bowl of a stand mixer or using an electric mixer, beat the cream cheese and butter together until creamy.
2. Add the powdered sugar and beat on low-medium speed until smooth. Stop to scrape the sides and bottom of the bowl.
3. Next, add a heaping tablespoon of the well-drained crushed pineapple, lime juice, zest, and coconut extract. Stir to combine.
4. After that, spread the cream cheese mixture over the chilled graham cracker crust.
5. In a separate bowl, combine the whipped topping with the remaining pineapple, and add the coconut. Stir well until fully combined.
6. Spread the whipped topping mixture over the cream cheese layer evenly and gently using the back of a spoon.
7. Finally, sprinkle the remaining graham cracker crumb mixture on the top.
8. Cover the baking dish with plastic wrap and refrigerate it for at least 4 hours or overnight.
9. Slice and serve.