1 can (15-oz) cream of coconut, stirred well in the can
1 envelope unflavored gelatin
1/4 cup cold water
1 (16-oz) frozen pound cake, do not thaw
1 carton (12-oz) frozen whipped topping, thawed
11/2 cups flaked coconut
2/3 cup bottled lemon curd
lemon slices for garnish
Coat a 9-inch springform pan with nonstick cooking spray; set aside.
Scrape the cream of coconut into a bowl.
Sprinkle the gelatin over 1/4 cup cold water in a medium saucepan; let stand for 1 minute, then stir with a heatproof plastic spatula over medium-low heat until the gelatin completely dissolves and liquid begins to steam. Stir in half the cream of coconut and heat until warm then stir into the cream of coconut still in the bowl. Refrigerate, stirring occasionally, 20 minutes or until the consistency of egg whites.
While mixture chills in refrigerator, cut the crust off the poundcake so the cake resembles a yellow brick. Cut the cake crosswise into 18 equal slices. Cut each slice diagonally to form 36 triangles. Cover the bottom of the pan with 1/2 the triangles, trimming to fit as needed.
Make a Mousse by stirring a large spoonful of the topping into the gelatin mixture. Fold in the remaining topping until blended. Spoon 1 cup into a small bowl, cover, refrigerate and reserve. Fold the chopped coconut and lemon curd into remaining mousse. Spoon half the mousse mixture onto the cake in the pan and spread evenly. Top with the remaining cake triangles, cutting to fit if needed. Top with the remaining mousse. Cover the pan and refrigerate at least 5 hours or until firm.
To serve: Remove side of pan. Using a wide spatula, lift cake off the cake base and onto a serving platter. Stir the reserved mousse to soften. Spread over the cake in a thin layer. Press the remaining coconut onto the sides and sprinkle over the top; garnish with lemon slices.