Total Time
5hrs
Prep 5 hrs
Cook 0 mins

Ingredients Nutrition

Directions

  1. Coat an 8- or 9-inch springform pan with nonstick spray.
  2. Scrape cream of coconut into a bowl.
  3. Sprinkle gelatin over the water in a medium saucepan.
  4. Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until gelatin granules completely dissolve and liquid.
  5. begins to steam.
  6. Stir in half the cream of coconut and heat just until warm, then stir into cream of coconut remaining in bowl.
  7. Refrigerate, stirring occa- sionally, 20 minutes or until consistency of egg whites.
  8. Meanwhile cut brown crust off frozen poundcake with a long knife so cake.
  9. resembles a yellow brick.
  10. Cut cake crosswise into 18 slices (see Tip).
  11. Cut each slice diagonally to form 36 triangles.
  12. 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).
  13. Mousse: Stir a large spoonful of whipped topping into the gelatin mixture until combined.
  14. Fold in remaining topping until blended.
  15. Spoon 1 cup into a small bowl, cover, refrigerate and reserve.
  16. Fold the chopped coconut and lemon curd into the remaining Mousse (see Note).
  17. To assemble: Spoon half the mousse onto cake in pan; spread into an even layer.
  18. Top with remaining cake, cut to fit, then remaining mousse.
  19. Cover pan and refrigerate at least 5 hours or until mousse is firm.
  20. Shortly before serving: Remove sides of pan.
  21. Using 2 broad spatulas, lift cake off springform-pan base onto a serving platter.
  22. Stir reserved mousse to soften.
  23. Spread in a thin layer on top and sides of cake.
  24. Press remaining 1 cup coconut onto sides and sprinkle on top; garnish with lemon slices.