Lemon Coconut Icebox Cake - cooking recipe

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

Preparation

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.