Heat 15g butter in a large frying pan over medium heat. Add coconut flakes. Cook and stir until lightly brown, 2 to 3 minutes; set aside to cool.
Place 55g butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Allow to cool slightly. Crush cookies into the butter; stir to combine. Press crust into the bottom of a 10cm springform pan.
Pour butterscotch topping onto the crust; spread to coat. Put crust in the freezer until hardened, about 10 minutes. Remove ice cream from freezer to soften at the same time.
Spread softened ice cream gently over the crust, using a warm spoon to make it even. Return cake to the freezer to harden, about 20 minutes more. Spread the toasted coconut over the cake.
It is super easy to make this ice cream cake; however, preparation time will vary depending on if you need to stick it back in the freezer every once in a while to harden up your ingredients.