Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl using an electric mixer, beat the cream, sugar, rum, if using, and lime zest until medium peaks form.

  • On a large platter, spread about 3 tbsp. of the whipped cream mixture in a 9-by- 9-inch square. Across the top of the square, arrange 3 wafer cookies lengthwise, leaving 1/2 inch between cookies and pressing the cookies into the cream. Starting about 1/2 inch from the first row, arrange a second row of 3 cookies parallel to the first. Repeat four more times for a total of six rows.

  • Dollop 1 cup cream mixture on the cookies; spread in an even layer. Dollop 3 tbsp. blueberry jam on the cream; spread in an even layer. Repeat the process with cookies, cream and jam until you have five layers of cookies. Frost the tops and sides with the remaining cream mixture.

  • Using your hands, press about 1/4 cup coconut onto each side of the cake, sticking it to the cream. Sprinkle the remaining 1/4 cup coconut on top of the cake. Top with the blueberries. Refrigerate until the cookies are soft, at least 8 hours.