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, Chelsea Organic Coconut Sugar and ground almonds in a medium sized bowl. Sift over the Edmonds Gluten Free Plain Flour, Edmonds 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 Chelsea Icing Sugar and lemon juice and beat until light and creamy. Spread over cake. Decorate with coconut.