Lemon Coconut Icebox Cake

The Dessertivore

Prep Time 25 mins

Cook Time 30 mins

Chilling Time 2 hrs

Course Dessert

Servings 16

1 1/4 cup thick coconut cream (the top halves of 2 13.5 oz cans unstirred coconut cream) (about 13.5 oz, 300 ml) (Chakoh)
1 cup heavy cream (8 oz, 240 ml)
1/4 cup sugar (50 g)
1 pinch salt
few drops coconut extract (optional)

1 1/4 cup thin coconut cream (the bottom halves of 2 cans unstirred coconut cream) (about 13.5 oz, 300 ml) (Chakoh)
3 1/2 tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
1/8 tsp coconut extract (optional)

Open the 2 cans of coconut cream, making sure that you don't agitate them or flip them upside down. There should be a very thick layer of cream on top and a more milky layer on the bottom. Spoon off the thick layers from both cans until you have about 1 1/4 cups of thick cream. Reserve the rest. Add the thick cream and the heavy whipping cream to a large mixing bowl and whip on high speed until soft peaks form, about 1-2 minutes.
Add the pinch of salt to the sugar. While continuing to whip the cream at high speed, add the sugar little by little until it is all incorporated. Next, add in a few drops of coconut extract, if using.

Add the remaining liquid from the cans of coconut cream to a 2 or 3 qt saucepan. This should should be around 1 1/4 to 1 1/2 cups of thin coconut cream. Whisk in the cornstarch first, making sure it does not form lumps. Next, whisk in the sugar, salt, and coconut extract, if using.
Cook on medium heat, whisking often, for about 5 minutes or until the pudding begins to thicken. Continue to cook for another 1-2 minutes, until the mixture has the texture of a thick pudding, then remove from the heat. Be careful not to overcook, or it will turn into a paste. Allow the pudding to cool at room temperature for about 20 minutes, then chill in the refrigerator for about another 40 minutes. Cover the surface of the pudding with plastic wrap or paper so that a skin will not form.

Whisk the 3 whole eggs in a medium bowl and keep this nearby. Keep the 2 tbsp butter nearby as well.
In a 2 qt saucepan, add the lemon juice. Whisk in the cornstarch first, making sure it does not form lumps. Next, whisk in the sugar and pinch of salt.
Place the mixture over medium heat and cook until the sugar dissolves and it begins to thicken, which will happen at about 150° F (65° C.) At this point, you can begin to temper the eggs. Use a large spoon or a small ladle to add a small amount of the lemon mixture to the eggs and whisk vigorously until it is fully combined. Continue to whisk in one spoonful of the lemon mixture at a time, until all of it has been combined with the eggs.
Pour the lemon curd back into the saucepan and return it to the heat, whisking constantly, until the curd begins to thicken further, which should happen at around 160° F (70° C.) Continue to cook until it reaches 170° (76° C) and then remove it from the heat. Don't allow it to reach 180° F. Immediately stir in the butter.
Let the curd cool for about 20 minutes at room temperature, and then chill it in the refrigerator for about another 40 minutes. Cover the surface of the curd with plastic wrap or parchment paper so that a skin will not form.

In the bottom of an 8x8 inch (20x20 cm) pan, place a layer of about 20 lemon wafers. The wafers should overlap. For the next layer, spread 1/3 of the coconut cream on top of the wafer. Next, layer 1/2 of the lemon, curd, and then 1/2 of the coconut pudding. Repeat once more in this order: wafers, cream, curd, pudding. Lastly, place another layer of wafers, and then top with the last of the coconut cream. Decorate with toasted coconut or crushed wafers, if desired.
Chill the assembled cake for about an hour before serving. Store in the refrigerator for no more than 3-4 days.

Keyword coconut, icebox cake, lemon