Place the bowl and whisk attachment from a stand mixer in the freezer to chill for 30 minutes. Have a 9-inch x 5-inch loaf pan ready for the cake.
Use a food processor or mini chopper to mince the flaked coconut to a fine consistency. (You can also use a knife and do this by hand.) Set aside.
When the bowl is chilled, assemble it with the whisk attachment on your stand mixer. Pour the whipping cream into the bowl and turn the mixer on high. Beat the cream for 3 minutes, then pause it to add in the confectioner's sugar.
Continue to beat the cream on high for another 2-3 minutes or so: check the cream often and stop the mixer when there are stiff peaks.
Fold the minced coconut and lime zest into the whipped cream: mix it in gently until they are incorporated into the cream.
Assemble the cake.
Place 8 of the Famous Chocolate Wafers in the bottom of the loaf pan, arranging and overlapping them to cover the bottom.
Scoop 1 cup of the flavored whipped cream into the loaf pan and spread it to an even layer.
Repeat these steps 3 more times: when you reach the final layer of cream, put all the remaining cream in (it may be a little more than a cup at the end.)
Top this final layer of cream with a layer of cookies.
Cover the pan with plastic wrap and put the pan in the fridge for at least 8 hours or overnight to set.
When ready to serve, use a sharp knife to cut slices of the cake: a spatula can be useful in maneuvering the pieces out of the pan (especially that first piece!) Serve immediately.
Leftover cake can be stored in the fridge for up to 3 days. Serves 8.
Notes
Before whipping the cream, allow time for the mixing bowl and whisk attachment to chill in the freezer for 30 minutes.
Remember to allow time for the assembled cake to rest in the fridge for at least 8 hours or overnight.