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Ice Box Cake (C fresh butter C sifted)

2/3 C fresh butter 14 C sifted powered sugar 3 eggs 1 C toasted cocoanut 1½ pt. heavy cream, whipped Grated rind 1 large lemon 1 T lemon juice 2 doz. lady fingers Line a mold with wax paper. Split, trim and cut lady fingers to fit mold, using them to line both bottom and sides, remembering that the round end must be put down in the mold as this will be the top when it is inverted. Cream butter, adding sugar gradually. Beat and add egg yolks, cocoanut, lemon rind and juice. Fold in whipped cream and egg whites beaten until stiff. Turn half of mixture into previously prepared mold, imbed in it a layer of lady fingers, cover with remaining filling and top with more lady fingers. Place in refrigerator for 24 hours, unmold, lift off the paper and serve, garnished with slightly sweetened whipped cream and marachino cherries. Serves eight.