Toasted Coconut Dacquoise with Orange Pineapple Ice Cream

(1) Course Desserts

Ingredients in this Recipe

1 1/2 cups heavy cream
1 1/4 cups sweetened flaked coconut (4 1/2 ounces)
1 cup whole milk
1 tablespoon finely grated fresh orange zest
1 tablespoon fresh lemon juice
1/2 cup fresh orange juice
1/2 fresh pineapple (preferably labeled "extra sweet")
1/8 teaspoon salt
2/3 cup sugar
3 large eggs
Accompaniment: orange rum caramel sauce
Special equipment: an instant read thermometer; parchment paper; a 9 to 91/2 inch springform pan; a pastry bag fitted with a 1/2 inch plain tip; an ice cream maker

See Full Recipe at Epicurious