Preheat the oven to 350°. Spread out 1/2 a cup of the coconut flakes across a 13x9 baking sheet. Bake for about 5 minutes, stirring occasionally until the coconut is golden brown. Keep a close eye on them so they don’t get too dark or burn.
Line an 8x8 baking dish or pan with parchment paper, and set aside.
In a food processor, blend the graham crackers, brown sugar, and 1 tablespoon of coconut flakes until the graham crackers are finely chopped. Slowly pour in the melted butter while the food processor is running at low speed.
Firmly press the graham cracker crumbs into the bottom of the baking dish, and place in the freezer while you make the pineapple filling.
In a large bowl, cream together the cream cheese, sugar, and rum extract with an electric hand mixer on medium speed until combined and smooth.
Fold in the thawed whipped topping and crushed pineapple until evenly mixed.
Spread an even, thin layer of pineapple preserves over the cooled graham cracker crust, then spoon the cream cheese mixture over the marmalade and spread out with a spatula.
Cover the dessert with plastic wrap, and place in the refrigerator for at least 4 hours or until the cream cheese layer has set.
Top with toasted coconut, cut into 9 squares and serve chilled.
Notes
If you have any left over, it will be good for about 3 days stored in an airtight container in the refrigerator.
To make the crust firmer, after pressing it into the baking dish, bake it at 325°F for about 10 minutes. You must have a completely cooled crust that's been chilled before the rest of the pineapple delight can be assembled.
This can easily be made ahead of time, covered and stored in the freezer for up to 2 months. Allow to thaw in the refrigerator before serving.