• Preheat oven to 350F degrees and adjust oven rack to middle position.  Lightly grease a 9-inch springform pan.
• In a food processor, pulse two full vanilla graham crackers until they are coarse crumbs.  In a medium bowl, add the crushed graham crackers, coconut flakes, and melted butter.  Mix until everything is moistened with the butter.
• Press the coconut mixture firmly into the bottom of the springform pan.  Using your fingertips or the bottom of a measuring cup, press until smooth and even.
• Bake for 10-15 minutes, or until the coconut flakes turn golden brown.  Cool completely on a wire rack.
• In a blender, pulse the freeze-dried mango with the sugar until the mango is powder.  Pour into a small bowl and set aside.  
• In the same blender, add the pineapple chunks and blend for only a few seconds, until the pineapple is lightly pureed.   
• In the mixing bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form - about 5-7 minutes.  Transfer half of the whipped cream to another mixing bowl and set aside.
• Add the mango powder to the remaining whipped cream in the stand mixer bowl.  Whip on low speed until the mango powder is incorporated and stiff peaks form.   Transfer to a small bowl and set aside.
• In the same bowl of the stand mixer now fitted with the paddle attachment (do not worry about cleaning out the bowl, since its all going to be assembled together!), beat the softened cream cheese on medium-low speed until smooth.  Add in the pureed pineapple and beat until just combined.  Remove the bowl from the stand mixer and using a spatula, gently fold in plain whipped cream that was set aside, until the mixture is just combined.  

ASSEMBLING THE CAKE

• On top of the cooled coconut crust, spread on 1/3 of the pineapple cream cheese mixture evenly and all the way to the sides. Then spread on a 1/3 of the mango whipped cream, evenly and all the way to the sides. Top with 4-5 full graham crackers, broken into large squares to fit into the pan. Do not worry about making the graham cracker layer perfect. Repeat the layer building, ending with the mango whipped cream.  
• Cover and refrigerate the assembled cake for at least 2 hours.  When ready to serve, carefully remove the springform side from the pan and top the cake with toasted coconut, the remaining pineapple chunks and pieces of freeze-dried mango.  
• The cake should be stored covered and refrigerated for up to 1 week.