Prepare and bake cheesecake. Place pan on a rack and cool to room temperature. Leaving in the pan, loosely cover and refrigerate up to 3 days. Or leave in pan and wrap in plastic, then a layer of foil and freeze up to 1 month. Defrost cheesecake in the refrigerator for at least 6 hours or overnight. Best to let sit at room temperature for an hour before serving. Sprinkle remaining 1/2 cup (125 mL) toasted coconut over top. Slice into wedges.