Lemon Coconut Icebox Cake

Name: Lemon Coconut Icebox Cake
Ingredients: 1 (7 oz.) pkg. ladyfingers; 1 1/2 Tbsp. cornstarch; 1/3 c. milk; 4 egg yolks; 1/4 c. granulated sugar; juice of 1 lemon plus the grated zest of 1/2 lemon; 12 Tbsp. (1 1/2 sticks) unsalted butter, softened; 1 1/2 c. confectioners sugar; 1 c. heavy whipping cream; 1/2 c. unsweetened shredded (sometimes labeled desiccated) coconut

10 ingredients

1 steps

Ingredients

1 (7 oz.) pkg. ladyfingers
1 1/2 Tbsp. cornstarch
1/3 c. milk
4 egg yolks
1/4 c. granulated sugar
juice of 1 lemon plus the grated zest of 1/2 lemon
12 Tbsp. (1 1/2 sticks) unsalted butter, softened
1 1/2 c. confectioners sugar
1 c. heavy whipping cream
1/2 c. unsweetened shredded (sometimes labeled desiccated) coconut

Directions

1

Line the sides of a 9 x 13-inch spring-form 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.