Coconut-Lime Napoleons

Prepare lime curd: Grate 1 teaspoon peel and squeeze 1/2 cup juice from limes. In 2-quart saucepan, stir cornstarch and 1 cup sugar until mixed. Stir in lime peel and juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Reduce heat to low; cook, stirring, 1 minute. In small bowl, with wire whisk, beat egg yolks slightly. Into yolks, beat small amount of hot lime mixture; pour yolk mixture back into lime mixture in saucepan, stirring rapidly to prevent lumping. Cook over low heat, stirring constantly, 5 minutes. Strain lime mixture through sieve into clean bowl. Cut up 6 tablespoons margarine or butter and stir into lime mixture, 1 piece at a time, until incorporated. Cover surface of lime curd with plastic wrap and refrigerate 3 hours or until cold. Meanwhile, preheat oven to 375 degrees F. In food processor with knife blade attached, process coconut with remaining 1/2 cup sugar until finely chopped. Melt remaining 4 tablespoons margarine or butter. On work surface, place 1 sheet phyllo (keep remaining phyllo covered with plastic wrap while you work to keep it from drying out). Brush phyllo lightly with some melted margarine or butter; sprinkle with 2 tablespoons coconut mixture. Top with 3 more sheets phyllo, brushing each sheet with margarine or butter and sprinkling each with 2 tablespoons coconut mixture. Cut layered phyllo lengthwise into 4 strips, then cut each strip crosswise into 4 pieces to make 16 rectangles. Place phyllo rectangles on large ungreased cookie sheet. Bake 5 to 8 minutes, until golden. With pancake turner, transfer to wire racks to cool. If not using baked phyllo right away, store in tightly covered container. Repeat steps 5 and 6 with remaining phyllo, margarine or butter, and coconut mixture. To serve, beat cream until stiff peaks form. Fold one-third of whipped cream into lime curd; fold in remaining whipped cream. Spoon a rounded tablespoon lime filling onto 24 phyllo rectangles; spread filling over rectangles, leaving a 1/2-inch border all around. On each of 8 lime-topped rectangles, stack two more lime-topped rectangles, then top each with a plain rectangle. If not serving right away, refrigerate up to 1 hour (phyllo will become soggy if refrigerated too long).