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For the graham wafer crust:
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Preheat oven to 350u00b0F.
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In a food processor, mix graham wafer crumbs, icing sugar, shredded coconut, and coconut oil (melt coconut oil in microwave on high for about 30 seconds). Pulse 10-15 seconds until mixed. Press mixture into 9-inch spring form pan, up the sides about 1 inch. Bake for about 20 minutes, until crust is golden and firm. Let cool in pan on rack while you prepare the remaining components of the recipe.
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FOR THE GARNISH:
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Reduce oven temperature to 300u00b0F. On a sheet pan, bake shredded coconut for about 3-5 minutes, until lightly toasted. Watch carefully because they can burn rather quickly. Set aside to garnish cake.
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FOR THE FILLING:
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In a pot on the stovetop on medium-low heat, melt unsalted butter. Remove from heat, add lime zest, lime juice, salt and egg yolks. Put back on stovetop and, constantly stirring, cook for about 5-8 minutes or until mixture coats the back of a spoon and you can draw a line on it. Once this consistency is reached, strain curd into a bowl using a sieve to get rid of any solids (especially from the eggs). Reserve about 1/2 cup of the curd and set aside for topping the cake.
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Mix the gelatin with cold water in a small dish and let sit for a few minutes. In a large bowl, mix yogurt with honey and coconut milk. Add gelatin mixture.
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While stirring, slowly add curd mixture to yogurt mixture and combine. Pour into prepared crust. Gently pour remaining 1/2 cup reserved curd on top. Using a wooden skewer, swirl the curd through. Place in the refrigerator until it sets, about 6 hours or preferably overnight.
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Sprinkle toasted shredded coconut over cake, along with lime zest and white chocolate shavings.
