Divide the mixture between the two tins. With the back of a metal
spoon dipped in water smooth over the tops so you have an even surface.
Place in the oven and bake for 20-25 minutes.
To check the sponges are cooked press in the centers if they are
springy and just firm they are ready. If they are still squidgy
return them to the oven for 3 minutes and check again.
Once cooked leave in tins for 5 minutes then turn out onto a wire
rack and allow to cool.
Beat together the cream cheese, coconut cream, lemon zest and icing
sugar until creamy.
Cut each of the sponges in half horizontally to make four layers.
Spread half the lemon curd on one layer, and then sit another layer
on top. Spread a good dollop of the cream mixture over this one,
placing the third layer on top. Spread the remaining lemon curd
over this and add the final layer. The rest of the cream can now
be roughly spread over the top and sides of the cake to give a fluffy
Place a sheet of grease proof paper underneath the wire rack to
catch any excess desiccated coconut and generously scatter the coconut
over the top and sides of the cake (using what you catch on the
paper to finish the job).
Serve with a pot of Inspiration
Tea and enjoy.