Preheat oven to 180ºC conventional (160ºC fan forced). Grease a 6cm deep, 21cm x 10cm loaf tin or tin of similar size, and line with baking paper, allowing a 2cm overhang at sides.
Cake: Combine pineapple, banana, lemon rind, coconut, sugar and ground almonds in a medium sized bowl. Sift over the flour, baking powder and cinnamon.
Put eggs and oil in a separate bowl and whisk with a fork until combined. Add to flour mixture and use a wooden spoon to mix until combined.
Pour mixture into prepared pan. Bake for 1 hour, or until skewer inserted comes out clean. Stand in tin for 10 mins to cool, then invert onto cooling rack.
Icing: Beat the cream cheese with an electric mixer until smooth and creamy. Add icing sugar and lemon juice and beat until light and creamy. Spread over cake. Decorate with coconut.