Preheat oven to 400 degree F. Grease six popover pans and line with paper bake cups; set aside. Stir together the all-purpose flour, sugar, whole wheat flour, baking powder, and salt in a medium mixing bowl. Make a well in the center of the dry ingredients; set aside.

Combine the egg, milk, and oil in a small mixing bowl. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy).

Spoon half of the batter into prepared popover pans (two rounded tablespoons in each popover pan). Spoon two rounded teaspoons of the lemon curd on top of the batter in each pan. (There will be some remaining lemon curd for topping). Spoon remaining batter into popover pans filling each pan two-thirds full.

Bake for 18 to 20 minutes or until golden brown. Cool in popover pans on a wire rack for 5 minutes. Remove from pans. Top with remaining lemon curd and toasted coconut. Serve warm or cool. Makes 6 popovers.

To make in muffin cups: Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. Prepare muffin batter as above. Spoon half of the batter into prepared muffin cups (a rounded tablespoon in each muffin cup). Spoon a rounded teaspoon of the lemon curd on top of the batter in each cup. (There will be some remaining lemon curd for topping). Spoon remaining batter into muffin cups, filling each cup two-thirds full. Bake and cool as directed. Makes 12 muffins.