Adapted from Bon Appétit
Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend. Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 7 to 9 minutes. Remove from heat. Add gelatin mixture; stir to dissolve. Transfer lemon curd to a medium bowl. Press waxed paper directly onto the surface. Chill until cold. (Can be made 3 days ahead. Keep chilled.)
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread coconut on the prepared baking sheet. Sprinkle brown sugar over. Bake until coconut is golden, stirring frequently, about 10 minutes. Cool on tray.
Beat cream in medium bowl until stiff peaks form. Fold 1 cup cream into curd. Add powdered sugar and vanilla extract to the remaining cream; gently whisk to combine.
Can be made 6 hours ahead. Cover; chill.