Coconut-lemon Mousse Cake

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• Servings: 12
• 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

Recipe

• 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.