1 cup brown sugar
1 cup plain yogurt
1 cup butter
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon lemon zest
2 pounds flaked coconut
1 1/2 cups all-purpose flour
1 cup Italian spread
1 cup chopped pecans
1 (9 inch) unbaked pie crust
1 (8 ounce) package cream cheese
1/2 cup white sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix brown sugar, yogurt, butter, eggs, vanilla extract, lemon juice, lemon zest, coconut, flour, and pecans. Mix well and toss with coconut mixture.
In a large bowl, cream cheese and sugar until smooth. Stir in cinnamon and mix well. Spread mixture into pastry bag sealed with a fork. Mix together cream cheese and white sugar; spread over cream cheese mixture.
Bake in preheated oven for 20 to 25 minutes. Cool pie completely before removing foil.