Line bottom and long sides of a 9” x 5” loaf pan
with wax paper. Stir ½ teaspoon coconut extract into the icing and set
aside.
Combine 4 teaspoons coconut extract and ¼ cup water; set aside.
Place a layer of 10 or 11 ladyfinger halves, cut surface up, in the
bottom of the pan. Break ladyfingers as necessary to fit pan. Brush with
1/5 of the extract/water mixture. Spread with a thin layer of
icing and scatter 1 tablespoon coconut over top.
Repeat layers three more times using an additional one to two
ladyfinger halves each time. Lightly press each layer of ladyfingers in
place before continuing. Cake will be sturdier if arrangement of
ladyfingers is varied in each layer.
Add a final layer of 12 or 13 ladyfingers; brush with remaining extract
mixture. Wrap and freeze remaining ladyfingers for later use.
Unmold cake onto plate and remove wax paper. Frost top and sides with
remaining icing (half the can). Ladyfingers may show through in a few
places, but these will be covered with coconut. Scatter remaining coconut
over top and sides of cake.
