Lemon Angel Parfaits

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.