Toast the coconut: Spread 3/4 cup shredded coconut on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring occasionally, until golden. Let cool.

Make the crust: Combine graham cracker crumbs, toasted coconut, sugar, and melted butter in a bowl. Mix until it holds together when pinched. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill while you make the filling.

Melt the white chocolate: Place chopped white chocolate in a heatproof bowl. Microwave in 20-second bursts, stirring between each, until smooth. Set aside to cool slightly.

Beat the cream cheese: In a large bowl, beat the room-temperature cream cheese until smooth and fluffy (about 2–3 minutes). Gradually add powdered sugar and vanilla, scraping the bowl as needed.

Add white chocolate: Slowly add the cooled white chocolate to the cream cheese mixture and mix until evenly incorporated.

Whip the cream: In a separate chilled bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture.

Fold in pineapple and coconut: Carefully fold in the well-drained crushed pineapple and the toasted coconut.

Assemble: Spoon the filling over the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.

Garnish before serving: Run a warm knife along the pan edge before releasing the springform. Top with pineapple rings, toasted coconut, and white chocolate shavings.