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To make the curd, whisk all ingredients in a large microwave-safe bowl. Microwave on Medium, stirring every minute, for 4 minutes or until smooth and thick. Set aside to cool.
Preheat oven to 170°C/150°C fan forced. Grease a 23cm (base measurement) round ovenproof dish. Whisk together eggs, milk, butter, caster sugar, flour and coconut.
Pour the pie mixture into prepared dish. Remove 1 /4 cupful of the lemon curd and use to dollop teaspoonfuls of curd randomly on top of the pie mixture.
Use a bamboo or metal skewer to lightly swirl the curd dollops to create a slight marble effect in the pie mixture.
Bake for 45 minutes or until a skewer inserted into the centre of the pie comes out clean. Set aside for 10 minutes to cool slightly.
Use a balloon whisk to whisk cream in a bowl until soft peaks form. Fold in remaining curd to create a ripple effect. Dollop onto pie and dust with icing sugar.