1 (7 oz.) pkg. coconut, toasted (2 1/2 c.)
1/4 c. butter, melted
1 (14 oz.) can sweetened condensed milk
1/2 c. Coco Lopez Cream of Coconut
1/4 c. light rum
1 (20 oz.) can crushed pineapple, well drained
2 c. (1 pt.) whipping cream, whipped
Maraschino cherries, optional

In a small bowl, combine 2 cups coconut and butter. Press firmly on bottom of 9 inch springform pan. Chill.

In large bowl, combine sweetened condensed milk, cream of coconut and rum; stir in 1 cup pineapple. Fold in whipped cream. Pour half the mixture into prepared pan and sprinkle with 1/2 cup coconut. Top with remaining sweetened condensed milk mixture. Freeze 6 hours or until firm. Remove side of pan; cut torte into 12 servings.

To serve, garnish each portion with remaining coconut and pineapple and maraschino cherries if desired. Return ungarnished torte to freezer.

Tip: To remove frozen torte easily, line bottom of pan with parchment paper.