Preheat oven to 350F. Grease 7-inch round springform pan with coconut oil and set aside.
Brush phyllo dough with coconut oil and sprinkle evenly with salt.
Cut out 2 7-inch rounds, place on a baking sheet fitted with a baking mat and bake for 15 minutes, or until crisp and golden. Set aside until cool.
Meanwhile, add Margarita Ice Cream ingredients to a large bowl. Mix until thoroughly combined, then transfer to freezer to set.
Place one round of phyllo dough in bottom of springform pan. Top with half of Margarita Ice Cream and transfer to freezer to set.
Top with remaining phyllo dough and remaining Margarita Ice Cream, then freeze until solid.
Shake lime peel curls in sugar until covered. Set aside.
Place a knife in hot water and trace edge of cake to free from form. Garnish cake with lime zest and lime curls, then unclip form, slice and enjoy!