Let me see if I have this straight:
The tarte is constructed in three layers: Coconut on the bottom; raspberry coulis in the middle; and "lemon cream" on top.
We may be hitting some sort of French / English / Spanish language barrier here. I wonder if the cream is really a creme (como de pay de limon) or a flavored chantilly; and whether the lemon is really limon (key lime in English), which would make the tarte white, red and green. All of which would make sense in a DF (Mexico City) context. Also, you're calling the liquid component of the raspberry coulis a glaze, but it is, in fact, merely the liquid part of the coulis -- as you also said.
What happens when you cover the coulis with the crema de limon (if that's what it is), is that the coulis thins, runs and mixes with the crema and the border between them looks sloppy?
If I understand the problem correctly, you can solve it with a few changes in technique.
You need to make the raspberry coulis thicker and more stable. To do this, raise the sugar content of the coulis and cook it down more. In other words, you have to make your coulis more jam like. In turn, you must slightly reduce the sugar ratios of the other layers to keep maintain the sweetness level. In fact, the contrast of sweetness, sourness (limon) and richness (coco) should make the tarte more interesting.
Apply the coulis when it is still warm enough to pour and spread easily; and spread it rather thin. Then allow to cool until set up. You may even want to refrigerate the tart before applying the crema de limon. If the creme is a custard, it should be applied as cool as possible and still spread evenly. It should then be smoothed as gently as possible with your palette knife. If the cream is a flavored chantilly (whipped cream), you may want to (a) whip it slightly less stiff; and/or (b) pipe it on; and (c) only then even it with your knife. The trick with a flavored chantilly is keeping it thin enough to handle easily, but sufficiently well whipped so the water doesn't separate. I find zest and liqueurs carry a lot of flavor with a minimum of liquid.
m.brown is much better at pastry than I am, so much better it's ridiculous. I only responded because I think she misunderstood your use of the term "glaze," which lead to a broader misunderstanding. Here in el norte we usually reserve that term for something which goes on wet, and is used to put a shine on top of the tart; as opposed to something used in an interior layer. If m.brown is still paying attention to this thread, or if there's someone with more pastry experience, it would be nice to get their take -- once they understand how the tarte is structured.