6 slices white bread
8 oz. cream cheese
1/4 c. crushed pineapple, drained
4 tbsp. sugar
1 tbsp. rum flavoring
1/4 c. melted butter
1 c. shredded coconut
1/4 c. chopped pecans

Trim crust from bread and flatten with rolling pin. Mix together cheese, pineapple, sugar, and rum flavoring. Spread this mixture on the bread, and roll up like a jelly roll. Place on a plate, seam side down, cover with plastic wrap and chill for several hours. Heat oven to 375 degrees, cut each roll in thirds and dip in butter and roll in the mixture of coconut and pecans. Bake 8-10 minutes.