Heat a frying pan and lightly toast the desiccated coconut until it becomes golden. Top and tail the pineapple, and slice away the skin. Cut into quarters and remove the core. Slice the wedges into bite size pieces. Peel and slice the kiwi into bite size pieces.
Whip together the cream, coconut liqueur and icing sugar until it reaches soft peaks.
Layer up the fruit, cream and sprinklings of desiccated coconut in sundae glasses making sure you finish with a scattering of coconut. Garnish with a cherry and serve.