Preheat oven to 350 degrees

In a large bowl stir together graham cracker crumbs, melted butter and sugar; spread into a spring form pan sprayed with non-stick spray and press down firmly. Bake for 9 minutes. Remove from oven and set aside

At the same time crust is baking spread coconut on a baking sheet and toast in the oven for 15 to 20 minutes, stirring occasionally. When lightly toasted remove from oven and set aside.

In the bowl of electric mixer fitted with the whisk attachment, beat egg yolks on high speed until slightly thickened and pale yellow (about 4 minutes).

Add the sweetened condensed milk to the beaten egg yolks and continue beating mixture on high for 5 minutes.

Reduce speed to medium and add lime juice and rind until well blended.

Spread filling mixture evenly over prepared crust. Return to oven and bake for 20-22 minutes, until centre is set.

Remove from oven and sprinkle with the toasted coconut, pressing it down very gently.

Allow to cool to room temperature before running a knife carefully around edges and then removing spring form pan rim.

Refrigerate for a minimum of 1 hour before serving.