Spread the coconut out on a baking tray and bake for 3-4 mins, until lightly toasted
Grease and line a 20cm x 30cm cake tin
Beat the butter, vanilla and sugar until light and fluffy
Add the egg a little at a time, along with a spoonful of flour to prevent the mixture curdling
Fold in the rest of the flour with the baking powder
Mash the pineapple using a fork, then stir into the batter, along with half the toasted coconut, until well combined
Pour into the tin, then bake for 20-25 mins, until risen slightly and a skewer inserted into the centre comes out clean
Leave in the tin until completely cool
To make the icing, combine 2 tbsp of the reserved pineapple juice with the lime zest, juice and icing sugar
Whisk in the soft cheese and yogurt, then spread the icing over the cooled cake
Sprinkle with the lime zest and reserved coconut to serve
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