Lime & Coconut Yogurt Cake

For the graham wafer crust:
Preheat oven to 350ºF.

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.

FOR THE GARNISH:
Reduce oven temperature to 300ºF. 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.

FOR THE FILLING:
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.

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.

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.

Sprinkle toasted shredded coconut over cake, along with lime zest and white chocolate shavings.