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1. Fold a 24-inch-long piece of wax paper lengthwise in half and again length-wise into quarters. With a pastry brush spread the vegetable oil evenly on one side of the folded strip.
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2. Then wrap the paper strip, oiled side in, around the outside of a 1-quart souffle dish to make a collar extending about 2 inches above the top edge of the dish. Tie the paper in place with string. Coat the inside of the dish lightly with the remaining oil and set the dish aside.
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3. Pour the lime juice into a heatproof bowl, sprinkle in the gelatin and let it soften for 2 or 3 minutes. Then set the bowl in a skillet of simmering water and stir over low heat until the gelatin dissolves. Remove the skillet from the heat, but leave the bowl in the water to keep the gelatin warm.
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4. In a 1½- to 2-quart enameled, stainless-steel or glass saucepan, heat the evaporated milk over moderate heat until bubbles form around the edge of the pan. Remove from the heat.
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5. With a wire whisk or rotary or electric beater, beat the egg yolks until well blended. Slowly add the sugar and continue beating until the yolks are thick enough to fall in a ribbon when the beater is lifted from the bowl.
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6. Beating constantly, slowly pour the hot milk in a thin stream into the yolks, then pour the mixture back into the saucepan. Stir over low heat until it thickens into a custard heavy enough to coat the spoon.
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7. Do not let the custard come to a boil or it may curdle. Remove the pan from the heat and stir in the dissolved gelatin and 3 tablespoons of the lime rind. Transfer the custard to a deep bowl, and set it aside to cool to room temperature.
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8. In a separate bowl, beat the egg whites with a whisk or a rotary or electric beater until they form firm peaks on the beater when it is lifted out of the bowl. Stir about one quarter of the whites into the custard, then pour it over the remaining egg whites and gently fold them together. Pour the souffle into the prepared dish and refrigerate for at least 3 hours, or until firm.
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9. Meanwhile preheat the oven to 325°F. Spread the coconut in a baking pan and, stirring occasionally, toast it in the oven for 15 to 20 minutes, or until light brown. Remove the coconut from the oven and set it aside to cool.
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10. Just before serving, gently remove the wax collar from the dish and garnish the souffle with the coconut and the remaining tablespoon of lime rind.
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