Heat the oven to Gas Mark 5, 190°C, fan 170°C. Scatter the coconut on a baking tray and toast in the oven for 1 minute until golden. Butter four 250ml (8fl oz) soufflé dishes.
Beat the egg yolks and half the sugar together in a bowl until pale. Stir in the pineapple, then add 2 tablespoons of the coconut
In a clean bowl, beat the egg whites to firm peaks. Add the remaining sugar to the egg whites and beat well until thick and glossy. Fold lightly into the pineapple mixture.
Fill the soufflé dishes to the brim and smooth the tops. Bake for 10 minutes until risen and lightly golden. Dust with icing sugar, scatter with remaining toasted coconut and serve immediately.