Using a stand mixer or hand mixer, combine the cream, sugar and salt. Whip the cream until soft peaks form. If you plan to use Ube extract (or purple coloring) and want to swirl purple and white whipped cream together, remove about 1/3 cup of whipped cream before mixing in the purple ube extract. Refrigerate until ready to use.

Preheat oven to 375 and grease a 9x13 baking dish with butter. Set aside.

In a food processor, combine the crackers, sugar, and coconut. Pulse together until finely ground—about 45 seconds. Pulse in the butter and coconut oil until the crust resembles wet sand and, when squeezed together in your fist, holds its shape, but still crumbles around the edges.

Sprinkle the loose crust around the edges of the pan. Using a measuring cup, press the crust into the edges of the pan and up the sides 1-2 inches. Fill in the center with the remaining crust, and press until the bottom of the dish is covered. Bake crust for 5-8 minutes, then remove and allow to cool completely before adding the filling.

Lower the oven to 325 degrees.

With a stand mixer, beat together the cream cheese, sweetened condensed milk, crème fraîche, eggs, pandan extract, vanilla salt, lime juice, and zest. Mix until smooth, scraping down the sides 2-3 times to ensure all the cream cheese is mixed in. Pour the filling into the cooled crust and transfer to oven. Bake for 35-45 minutes, or until the edges of the cake are firm and set, but the center of the cake has a slight jiggle. Remove from the oven and allow to cool at least 12 hours (preferable overnight) before serving.

To serve, dollop the purple whipped cream into the center of the cake. Use the back of a large spoon to swirl and push the whipped cream towards the edges, making sure to leave a 3’’ border between the whipped cream and the edge of the pan. Dollop on the white, and swirl it into the purple. Garnish with the sliced lime, sprinkle with toasted coconut, and serve chilled.