Put the desiccated coconut in a small, dry frying pan and stir over medium heat till toasted and golden. Remove from heat.

Use a pestle to crush the biscuits into a fine powder.

Combine the coconut, crushed biscuit, coconut sugar, salt and butter into a bowl and mix thoroughly.

Press the mixture into the bottom of a 8-inch springform pan and chill till needed.

In a small pot,  simmer the juice over low heat until reduced to ¼ cup or 60 ml and allow to cool in the pot.

Whisk together the sugar and lemon juice in a bowl, then whisk in the eggs and egg yolks till well combined. 

Add the cooled pineapple juice, stirring well, then return to the pot and heat the mixture over low heat, always stirring - do not boil.

Once the sugar is all dissolved, add the butter cubes 2-3 at a time, allowing to fully absorb before adding more.

Cook, stirring for 5-6 mins until thickened, shiny and coating the back of the spoon. Remove from heat and chill til needed.

In a medium bowl, beat the butter and cream cheese on medium speed with a hand mixer till smooth.

And the salt, lime juice and zest and mix well.

Mix in the icing sugar at low speed, 2-3 tbsp at a time.

Add the coconut cream in 2 -3 batches in between the icing sugar.

The frosting can now be piped over the cheesecake or chilled till ready to use.