1. Toast coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Immediately remove from skillet; set aside 2 tablespoons for topping.
2. Add graham crackers, toasted coconut, sugar, and cinnamon to a food processor. Pulse 10 times or until it makes an even crumb. Add butter 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.
3. Meanwhile, drain and pat dry pineapple. 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.
4. Beat cream cheese in a large bowl with 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. Loosely cover pan with plastic wrap and chill 8 hours or overnight. Run a knife between the crust and pan before loosening sides of pan. Sprinkle with reserved toasted coconut to serve.

NOTE: If using pineapple chunks, arrange all pieces in concentric circles over cream cheese filling starting along the pan edge and moving toward the center before chilling.