I made this cheesecake to bring to an Easter Dinner.
Unfortunately, I made it at about midnight the night before Easter....so, of course, the stores were all sold out of crushed pineapple and coconut flakes.
I had to use the real deal, which was a hassle. Well, the pineapple wasn't bad, but the coconut was a disaster. I finally gave up and triple bagged the sucker, then whacked it against the concrete....maybe a tad too hard....bags all shredded instantly and coconut water went EVERYwhere. Then, I got to struggle with getting the "meat" to come off of the bark.
I just put everything through my juicer.
The recipe called for really dry carrots and pineapple, so my juicer worked perfect--I just used the pulp. And it gave me pineapple juice for the icing.
Glad I could use my expensive investment for something other than juicing!
One last thing, I couldn't taste the pineapple in the frosting AT ALL. In fact, I'm convinced that the only point of the frosting is to make the cake look prettier.
Anyway, here's the recipe I used.
I found it on the blog, Sifting Focus.
My photography isn't nearly as stunning as the original poster's.