Preheat the oven to 180°C and grease two sandwich tins and line with greaseproof paper.
Whisk together the eggs, sugar and lemon zest with an electric beater until the mixture forms a sabayon.
Sift in the flour, add the melted butter and carefully fold it into the mixture in two batches.
Pour into the prepared cake tins and bake in the oven for 20 minutes until it is golden brown and the skewer comes out clean when it is inserted and allow to cool completely.
Whisk the cream with the lemon curd and icing sugar until it forms stiff peaks. Refrigerate until required.
Carefully the cakes in half, sandwich evenly with the lemon chantilly cream, add a crumb coat of cream around the sides, omitting the top layer. Place the coconut on a tray and roll the sides of the cake carefully, filling any gaps if necessary.
Spread evenly with the remaining chantilly cream on top, pipe rosettes around the edge and decorate with blanched lemon shards.