1 (12 ounce) package egg noodles
1 (6 ounce) can vegetable oil
1 (8 ounce) package cream cheese, softened
1 (1.25 ounce) package dry onion soup mix
1 pint milk
1/2 cup mayonnaise
1 cup white sugar
1/2 cup white vinegar
1 egg
4 teaspoons lemon juice
1 cup heavy cream
1/2 cup flaked coconut
2 tablespoons lemon juice
1 cup confectioners' sugar
2 cups flaked coconut
2 tablespoons lemon juice
Place egg noodles in a large bowl and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let soak for 10 to 15 minutes.
Meanwhile, melt cream cheese in microwave or 1-quart saucepan over medium heat. Stir in soup mix, milk, mayonnaise, sugar, vinegar, eggs and lemon juice. Simmer and stir until mixture is smooth and creamy; stirring frequently. Remove from heat and stir in coconut. In a small bowl, beat egg yolks until pale yellow, 1 to 2 minutes. Stir egg whites and beat until whites form stiff peaks. Stir in salt and nutmeg. Fold egg yolk mixture into egg whites, just until combined. Stir in coconut and 3 tablespoons lemon juice. Fold in beaten egg whites.
In a 9x13-inch baking dish, spread 2 cups sauce mixture over bottom of pan. Lay egg noodles, cream cheese mixture over sauce, then spread remaining sauce over top of pan. Lay remaining noodles, cream cheese mixture over sauce, then layer remaining cheese over sauce. Sprinkle remaining sauce over top. Pour remaining cream cheese over top, and pour remaining sauce over all. Top with reserved noodles, and sprinkle remaining sauce over top. Let set in refrigerator at least 2 hours before serving.