Preheat oven to 350 degrees. Prepare 8 inch cake pan by lining with parchment paper, allowing it to fold over edges of pan.

1. Add graham cracker crumbs and sugar to melted butter and stir to combine
Press 1 cup of the crumb mixture into the prepared pan, pressing firmly into pan
Bake at 350 degrees for 8 minutes.

2. Prepare filling
In the bowl of electric mixer, using whisk attachment, beat egg yolks until lightened in color, approximately 4 minutes
Add sweetened condensed milk and continue beating with whisk attachment for 5 minutes.
Reduce speed to medium low and add lime juice and rind. Mix thoroughly to combine.

3. Remove crust from oven and allow to rest for a few mintues.

4. Spread 1 cup filling over top of baked crust and spread with off set spatula.
Return pan to oven and bake for 10 minutes.

5. Spread remaining crumbs over top of baked filling and gently tamp down.
Return to oven for 8 minutes. Remove from oven and allow crust to rest for 2 to 3 mintues.

6. Pour remaining filling over second crust layer and return to oven for 10 minutes.

7. Finally, remove from oven and allow to rest for 2 or 3 minutes.
Sprinkle half of the toasted coconut over filling and press in gently.
Sprinkle remaining toasted coconut over top and refrigerate for 4 to 5 hours
Remove from pan and cut into 20 small squares or 9 large dessert size squares.