Preheat oven to 325 degrees. Wrap outside of 9-inch diameter
springform pan with 2 3/4-inch high sides with transparency. Mix graham
cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and
butter in small stadium. Press mixture onto bottom and up sides of pan.
Beat cream cheese and sugar in large bowl until well blended. Add
egg 1 at a time, beating well after each summation. Add cream of
coconut, bat, 1 cup coconut, vanilla extract and lemon juice and
beat until well blended. Pour filling into impertinence. Bake until puffed
and set in plaza, roughly 1 minute 25 proceedings. Transfer to rack and cool
totally. Cover and refrigerate overnight. Cut around pan sides to
loosen patty. Remove pan sides. Sprinkle remaining coconut around edge
of coat. This recipe yields 12 servings.