This cake can be baked and assembled a day in advance, then stored under a cake dome at cool room temperature.
This recipe courtesy of Williams-Sonoma.
In lieu of using a pastry bag to fill the cupcakes with lime curd, you can cut a small cone-shaped wedge out of the top of each cupcake. Spoon 1 to 2 teaspoons of the curd into the center and replace the wedge. Then glaze the cupcakes and sprinkle with toasted coconut, as directed.