Step 1

In a bowl, sprinkle the gelatin over the cold water. Let it stand for 5 minutes.

Step 2

Add the boiling water to the gelatin and stir until it is dissolved.

Step 3

Add the sugar, the frozen orange juice concentrate, the grated lemon zest, the lemon juice, and the salt to the gelatin mixture and mix well.

Step 4

Refrigerate the lemon mixture, stirring occasionally, until the mixture begins to thicken, about 25 minutes.

Step 5

In another bowl, beat 2 cups of the whipping cream until stiff peaks form, then fold it into the lemon mixture.

Step 6

Line a 12-cup bowl with plastic wrap and layer with 1 cup each of the lemon filling and the cake cubes. Repeat layers 5 times and top with the remaining filling.

Step 7

Refrigerate the cake, covered, for at least 6 hours or up to 2 days.

Step 8

Invert the bowl onto a large serving platter and discard the plastic wrap.

Step 9

In a small bowl, beat the confectioners' sugar and the remaining cream until stiff peaks form and spread over the cake.

Step 10

Sprinkle the cake with the shredded coconut.

Step 11

Slice and serve.