For the crust: Preheat oven to 350°F. In a large bowl, combine graham cracker crumbs, coconut, and sugar. Add melted butter and stir until moistened. Press crumb mixture firmly on the bottom and sides of a 10-inch pie pan. Bake for 6-8 minutes. Remove from oven and cool on rack. Reserve.
For the filling: Using an electric mixer, beat cream cheese in a medium bowl until fluffy and smooth – approximately 3 minutes. Add sugar and mix until combined. Add eggs and yolk and beat until creamy – approximately 1-2 minutes. Add 6 tablespoons cream of coconut and vanilla extract and mix to combine. Fold in pineapple and pour mixture into the pie shell.
Bake in a water bath in center of oven until slightly golden brown – approximately 50-60 minutes. Cool on a rack for an hour, then refrigerate 4 hours or overnight.
While the pie is cooling, drop the oven temperature to 325°F. Spread the coconut on a baking sheet. Toast in oven until the coconut is golden brown – approximately 7-10 minutes. Cool to room temperature, then place in food processor and pulse for 20-30 seconds until fine crumbs form.
Once pie is cooled, spoon remaining 2 tablespoons cream of coconut on the top of pie and sprinkle coconut crumbs on top. Refrigerate until ready to serve.