Toast coconut in a dry skillet over medium heat, stirring constantly, until golden brown.  Immediately remove from skillet; set aside 2 Tbsp. for topping. 

Add graham crackers, toasted coconut, sugar and cinnamon to a food processor.  Pulse about 10 times or until it makes an even crumb.  Add spread and pulse until mixed well.  Firmly press crumbs onto bottom and 1 ½ inches up sides of a 9 or 10-inch springform pan.  Chill 10 to 30 minutes while preparing the pineapple and filling.

Meanwhile, drain and pat dry pineapple with paper towels or a clean dish cloth. Set aside 6 slices for a 9-inch pan or 7 slices for a 10-inch pan.  Chop the remaining slices into 1/4-inch pieces and set aside. 

Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth.  Add condensed milk and lemon zest and mix until well combined. Pour half of cream cheese mixture into chilled crust.  Sprinkle evenly with the diced pineapple then cover with remaining cream cheese filling.  Smooth surface and arrange pineapple slices on top. Cover pan loosely with plastic wrap and chill 8 hours or preferably overnight.  Run a knife between the crust and pan before loosening sides of pan.  Sprinkle with reserved toasted coconut and serve chilled.