Preheat oven to 350° F. Spread shredded coconut evenly on a baking sheet and toast for about 5-7 minutes or until golden, stirring once or twice. Set aside.
In a heavy saucepan with a tight-fitting lid, melt 1 tbsp. of the coconut oil over medium heat. Add the ginger, garlic, turmeric, cumin, coriander, cardamom, and salt. Cook until fragrant 1-2 minutes. Mix in the rice and cook for an additional 2 minutes. Add 1/3 cup of toasted coconut and water. Bring to a boil. Reduce heat to low and simmer covered for about 30-35 minutes, until rice is tender and liquid is absorbed.
While the rice is cooking, melt remaining coconut oil in a skillet over medium-high heat. Add the red onion and cook until softened and charred, about 15 minutes. set aside.
Once rice is cooked, fluff with a fork and mix in the red onion and the lime juice.
Top with cilantro and remaining toasted coconut.