Serves 12 Active: 30 min/Total: About 1 hr (not including chilling)
Planning Tip: Can be made through Step 5 up to 3 days ahead.
1 can (15 oz) cream of coconut (not coconut milk), stirred well in can
1 envelope unflavored gelatin
1 frozen family-size poundcake (16 oz), not thawed
1 tub (12 oz) frozen whipped topping
1 1/2 cups sweetened flaked coconut; chop 1/2 cup
2/3 cup bottled lemon curd
Garnish: lemon slices
1. Coat an 8- or 9-in. springform pan with nonstick spray.
2. Scrape cream of coconut into a bowl. Sprinkle gelatin over 1/4 cup cold water in a medium saucepan. Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until gelatin completely dissolves and liquid begins to steam. Stir in 1/2 the cream of coconut, heat until warm, then stir into cream of coconut left in bowl. Refrigerate, stirring occasionally, 20 minutes or until consistency of egg whites.
3. Meanwhile cut crust off poundcake so cake resembles a yellow brick. Cut cake crosswise in 18 equal slices. Cut each slice diagonally to form 36 triangles. Cover bottom of pan with 1/2 the triangles, trimming to fit as needed.
4. Mousse: Stir a large spoonful topping into gelatin mixture. Fold in remaining topping until blended. Spoon 1 cup into a small bowl, cover, refrigerate and reserve. Fold chopped coconut and lemon curd into remaining Mousse.
5. Spoon 1/2 the mousse onto cake in pan; spread evenly. Top with remaining cake, cut to fit, then remaining mousse. Cover pan and refrigerate at least 5 hours or until mousse is firm.
6. To serve: Remove pan sides. Using broad spatulas, lift cake off pan base onto serving platter. Stir reserved mousse to soften. Spread in a thin layer over cake. Press remaining coconut onto sides and sprinkle on top; garnish with lemon slices.