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1
First, make graham wafer crust - get your oven going; preheat to 350 F. Next, in a food processor, mix graham wafer crumbs with icing sugar, 1/2 cup shredded coconut and 6 tbsp coconut oil (melt coconut oil in microwave on high for about 30 seconds). Pulse 10-15 seconds until mixed. Press mixture into 9 inch springform pan, up the sides about an inch. Bake for about 20 minutes, until crust is golden and firm. Let cool in pan on rack while you are preparing remainder of dish.
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2
Reduce heat of oven to 300F and on a sheet pan toast remaining 1/4 cup shredded coconut for about 3-5 minutes until lightly toasted. Watch carefully because this can burn rather quickly. Put to one side for later to garnish cake.
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3
Next, make the lime curd. In a pot on the stovetop on medium- low heat melt 1/2 cup unsalted butter. Remove from heat, add zest of 4 limes, 1/2 cup lime juice, salt and 5 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 into. Once this consistency is reached, strain curd into a bowl using a sieve to get rid of any solids (particularly from the eggs). Remove about 1/2 cup of the curd and put to one side for topping the cake
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4
For yogurt mixture, mix the 2 tsp of gelatine with 2 tbsp of cold water in a small dish and let sit for a few minutes. In a large bowl, mix 1 cup yogurt with 2 tbsp of honey and 1/3 cup coconut milk. Add gelatin mixture.
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5
Now, while stirring, slowly add curd mixture to yogurt mixture and combine. Pour into prepared crust. Gently pour remaining 1/2 cup reserved curd over top. Using wooden skewer , swirl the curd through.Place this into your refrigerator until it sets, about 6 hours or overnight (which is best)
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6
Using prepared 1/4 cup toasted shredded coconut, sprinkle over cake, along with reserved zest of one lime and white chocolate shavings.
