1 jar, 9 to 11 ounces, lemon curd, found on jam and jelly aisle
1 lemon, zested
1 cup shredded coconut
Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve.