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