Lightly grease 2 large baking sheets. Unfold phyllo dough. Remove a sheet, keeping remaining phyllo dough covered with plastic wrap or waxed paper and a damp towel. Place sheet on a large cutting board, Brush with some of the melted butter. Sprinkle with 1 tablespoon each sugar, coconut, and almonds. Repeat layers twice. Top with remaining phyllo sheet; brush with butter. Sprinkle with remaining sugar.
Cut sheets lengthwise into 4 equal strips and again crosswise into 4 pieces, making 16 rectangles. Transfer to prepared baking sheets.
Bake in a 350 degree F oven 8 to 10 minutes or until golden. Transfer rectangles to wire rack to cool.
Spread 1 to 2 tablespoons Lime Curd on 12 of the rectangles. Stack 3 of the 12 filled rectangles; top with 1 of the remaining unfilled rectangles. Repeat stacking to make 4 layered Napoleons; carefully cut each stack in half crosswise. Serve immediately with Tropical Fruit Salsa. Makes 8 servings.
Tropical Fruit Salsa
Combine tropical fruits, light-colored corn syrup, rum (if desired), and orange or lime juice.
In a medium saucepan stir together sugar and cornstarch. Add lime juice and water. Cook and stir over medium heat until thickened and bubbly. Slowly stir about half of the lime mixture into egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil. Cook and stir 1 minute. Remove from heat and stir in butter until melted. Cover surface with plastic wrap. Chill until set and cold, about 2 hours. In a chilled bowl beat whipping cream with an electric mixer on medium speed until stiff peaks form. Gently fold whipped cream and the finely shredded lime peel into lime filling.