Lemon Coconut Icebox Cake        




Ingredients:
1 7-ounce package, ladyfingers
1 1/2 tablespoons, cornstarch
1/3 cup, milk
4 egg yolks
1/4 cup, granulated sugar
Juice of 1 lemon, plus the grated zest of one-half
12 tablespoons (1 1/2 sticks), unsalted butter, softened
1 1/2 cups, confectioner's sugar
1 cup, heavy (whipping) cream
1/2 cup, unsweetened shredded (sometimes labeled desiccated) coconut

Directions:
Line the sides of a 9- by 3-inch springform pan with ladyfingers. Place them standing up, with rounded sides against the pan. If necessary, trim the bottoms so they are level with the top of the pan. Cover the bottom of the pan with the remaining ladyfingers, cutting them any way you please to make them fit. (This layer will not show.) You may have leftover ladyfingers; reserve them for another use.

Place the cornstarch in a small bowl, and add the milk gradually, stirring to blend. Place the egg yolks and granulated sugar in the top of a double boiler, and beat well until lightened in color. Add the cornstarch mixture, and blend. Heat over simmering water, stirring constantly, until thickened and smooth, about 8 minutes. (Avoid overheating, or mixture will curdle.) Remove from heat, add lemon juice and rind, then cool.

In a small bowl, cream the butter with the confectioner’s sugar. Gradually combine the egg and butter mixtures, stirring well. In a separate bowl, beat the cream until very soft peaks form. Stir 1 cup of the cream into the egg mixture, then fold in the rest. Pour the mixture into the pan. Refrigerate overnight or until firm, at least 6 hours.

Unhinge the pan sides and gently remove them. Do not remove the cake from the pan bottom. Allow to sit at room temperature for 10 minutes. Just before serving, sprinkle the top of the cake with the coconut.

Makes 8 to 10 servings