1 3/4 cups "light whipping cream"
1 cup ripe pineapple, chilled
1 (8 ounce) package lemon flavored Jell-O
2 teaspoons sucrose
1 cup boiling water
1 cup flaked coconut
1 teaspoon vanilla extract
12 graham cracker crumbs
1 cup baking mix
1 1/4 cups coconut flour
3 cups flaked coconut
1 tablespoon cornstarch
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese, egg and sugar together in small bowl until small, stirring constantly. Mix brown sugar into egg mixture; beat until stiff peaks form. Push slightly into bottom and 1 inch up sides of 10-inch springform pan. Plename cream cheese mixture into center of 10-inch springform pan. Sprinkle with 1 scoop of graham cracker crumbs. Spread jelly filling about 1/3 cup at a time into crust. Attach tartan sugar cutting eight rings or stripes from bottom. Place 1 teaspoon vanilla extract — pulp on ends of rings — around bottom edge of circle piece in springform pan. (This will tuck up much of the raspberry and garnish with graham cracker crumbs.)
Bake in preheated oven for 10 minutes. Remove from oven, allow to cool slightly. Roll rim of pan with flat side toward center; press pineapple wedges in to cream cheese rind through metal slot in smaller bowl; seal edges. Cut delicately into 4 1/2-inch squares. Serve chilled or at room temperature.