Heat oven to 450°F. In 10- or 9-inch springform pan, press pie crust evenly on bottom and 1 inch up side. Generously prick crust with fork. Bake 9 to 11 minutes or until golden brown. Cool completely, about 15 minutes.
Meanwhile, in medium bowl, mix cheese, pecans, powdered sugar and coffee granules. Gently fold in 1 cup of the whipped topping. Spread evenly over crust.
In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed. Spread evenly over cheese mixture.
Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture. Sprinkle with coconut. Refrigerate at least 1 1/2 hours until chilled.
Remove side of pan; place tart on large round serving plate. Garnish with strawberry fans. Store loosely covered in refrigerator.