Special equipment: a 9-inch springform cake pan
Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.
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