Process biscuits and coconut until they are a fine crumb. Add the melted butter, and process until combined. Press into the prepared tin, and refrigerate for 20 minutes.
Add the cream cheese and condensed milk to a clean food processor, and process until smooth. Add 400g of the strawberries and cream, and continue to process until smooth.
Heat the lime juice in a small saucepan until simmering. Squeeze the water out of the gelatine leaves, and add to the heated juice. Stir until dissolved, then allow to cool slightly.
Add the gelatine mix to the processor, along with the lime zest, and process until combined. Carefully pour the mixture on top of the base, and refrigerate until set.
Remove the cake from the tin, and top with extra strawberries to serve.