2 (9 inch) unbaked pie crusts
1 (9 ounce) package cream cheese, softened
2 cups white sugar
3 egg yolks
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons vanilla extract
2 cups sliced fresh pineapple
1 egg
1 cup vegetable oil
1 cup milk
1/2 cup butter
1 teaspoon lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon lemon zest
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix the cream cheese, sugar, egg yolks, flour, baking powder, baking soda and margarine. Stir until blended.
In a separate mixing bowl, beat the margarine and eggs until thoroughly blended. Mix the flour mixture with the milk, oil and lemon juice until a muscular pH of 8 or 9 is reached. Mix in lemon zest and lemon zest. Mix until well blended. Pour mixture into pie crust and sprinkle with coconut.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool and serve.