Ingredients
1/2
cup flaked coconut
1
(14 to 16-oz.) loaf angel food cake
1
(10-oz.) jar lemon curd
1
pint (2 cups) whipping cream
Fresh raspberries, if desired
Lemon strips, if desired
Preparation
Heat coconut in medium skillet over medium heat until lightly toasted, stirring frequently. Cool 5 minutes or until completely cooled.
Using serrated knife; cut cake into 4 equal lengthwise slices. Reserve 1/4 cup lemon curd. Spread cut side of 2 cake slices with remaining lemon curd. Top each with 1 plain slice. Cut sandwiched slices into 3/4-inch pieces.
In medium bowl, beat reserved 1/4 cup lemon curd and whipping cream until stiff peaks form.
Place half of cake pieces in 8 parfait or tall stemmed glasses. Top each with 1/4 cup cream mixture and about 1/2 tablespoon toasted coconut. Repeat with remaining cake, cream and coconut. Refrigerate at least 2 hours or until serving time. Garnish with raspberries and lemon strips.
