Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

To make the crumbs: Place the coconut on a baking sheet and bake for about eight minutes or until just browning. Place all crumb ingredients in a bowl and mix with your hands until a crumbly consistency forms. Set aside.

Meanwhile, beat the eggs and sugar on high speed for about eight minutes until they’re a light, creamy yellow.

Add the remaining ingredients in the order they appear. Make sure to drain the pineapple well before adding it.

Mix just until incorporated. and pour into a lined nine- by 13-inch (20- by 30-centimeter) pan or a 10-inch (26-centimeter) springform pan.

Top with the crumbs and bake for about 65 minutes, or until a toothpick inserted in the center comes out clean.

Once cooled, mix the confectioners’ sugar with pineapple juice and drizzle over the top of the cake.