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- 1 (15 ounce) can coconut cream, stirred well in can (not coconut milk)
- 1 envelope unflavored gelatin
- 1⁄4 cup cold water
- 1 (16 ounce) frozen family-size poundcake, not thawed
- 1 (12 ounce) container frozen whipped topping
- 1 cup sweetened flaked coconut
- 1⁄2 cup chopped coconut
- 2⁄3 cup bottled lemon curd
- lemon slice
- Coat an 8- or 9-inch springform pan with nonstick spray.
- Scrape cream of coconut into a bowl.
- Sprinkle gelatin over the water in a medium saucepan.
- Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until gelatin granules completely dissolve and liquid.
- begins to steam.
- Stir in half the cream of coconut and heat just until warm, then stir into cream of coconut remaining in bowl.
- Refrigerate, stirring occa- sionally, 20 minutes or until consistency of egg whites.
- Meanwhile cut brown crust off frozen poundcake with a long knife so cake.
- resembles a yellow brick.
- Cut cake crosswise into 18 slices (see Tip).
- Cut each slice diagonally to form 36 triangles.
- Cover bottom of prepared pan with half the triangles, trimming to fit as needed (you may have some left if using an 8-inch pan).
- Mousse: Stir a large spoonful of whipped topping into the gelatin mixture until combined.
- Fold in remaining topping until blended.
- Spoon 1 cup into a small bowl, cover, refrigerate and reserve.
- Fold the chopped coconut and lemon curd into the remaining Mousse (see Note).
- To assemble: Spoon half the mousse onto cake in pan; spread into an even layer.
- Top with remaining cake, cut to fit, then remaining mousse.
- Cover pan and refrigerate at least 5 hours or until mousse is firm.
- Shortly before serving: Remove sides of pan.
- Using 2 broad spatulas, lift cake off springform-pan base onto a serving platter.
- Stir reserved mousse to soften.
- Spread in a thin layer on top and sides of cake.
- Press remaining 1 cup coconut onto sides and sprinkle on top; garnish with lemon slices.