Lemon Curd Coffee Cake

(This is one of my best coffee cakes)

2/3 cup flour
½ cup sugar
4 Tbls. cold butter
2/3 cup flaked coconut
Batter:
2 ¼ cups flour
½ tsp. Salt
½ tsp. Baking powder
½ tsp. Baking soda
¾ cup cold butter
2/3 cup vanilla yogurt
1 Tbls. lemon juice
2 tsp. Grated lemon peel
1 egg
1 egg yolk
2/3 cup lemon curd (buy in the jelly row of the store)
Glaze;
½ cup powdered sugar
1 tsp. Water
1 tsp. Lemon juice

In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside.
For batter, combine the flour, salt, baking powder and baking soda in a bowl. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, peel, egg and yolk; stir into crumb mixture just until moistened (batter will be stiff).
Spread 2 cups batter in a greased 9-in. springform pan; sprinkle with ¾ cup of coconut mixture. Drop ½ teaspoonfuls of lemon curd over the top to within ½ in. of edge. Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture.
Place pan on a baking sheet. Bake at 350 degrees 30-40 minutes, or until toothpick comes out clean. Cool for 10 minutes; remove sides of pan. Combine the glaze ingredients; drizzle over warm cake.