Pre-heat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Line the base and sides of a 20cm cake pan with removable base with baking paper. Set aside. Spread coconut evenly over an oven tray and toast for 8-10 minutes, tossing regularly until golden. Set aside to cool.
Place egg whites and sugar in the bowl of an electric mixer. Beat until frothy and sugar has dissolved. Remove from mixer and fold in the toasted coconut and press firmly into the base of prepared pan. Bake for 15 minutes until golden. Set aside to cool.
Pour boiling water over gelatine and stir. Microwave for 25 seconds until mixture is just boiling. Set aside to cool.
Place cream cheese and sugar in the bowl of an electric mixer, beat until smooth. Add cooled gelatine mixture and mix in well. Add the lime rind and juice and mix well. Remove from mixer and fold in the whipped cream. Pour over the coconut macaroon base and refrigerate for 2 hours until set and firm.
For the syrup, combine sugar and water in a saucepan. Heat until sugar has dissolved and simmer for 5 minutes until thickened slightly. Stir in lime slices and cook for 3-4 minutes, remove and set aside on baking paper to cool. Cool the thickened syrup.
For serving, remove cheesecake from pan onto serving plate, top with some lime slices, drizzle of lime syrup and finished with shaved coconut.