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Lemon curd and coconut milk cake recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Create a show-stopping dessert for 12 with just a few quick ingredients in 15 minutes!
Ingredients:
  • 270ml coconut milk
  • 250ml evaporated milk
  • 80ml milk
  • 450g pkt Double Sponge Unfilled Cake
  • 600ml thickened cream
  • 250g sour cream
  • 24.00 gm icing sugar mixture
  • 115g lemon curd
  • Flaked coconut, toasted, 
to serve
Instructions:
  • Prepare a large deep-sided baking tray by lining it with baking paper. Combine coconut milk, evaporated milk, and condensed milk in a large bowl by whisking them together. Arrange the cakes in the lined tray side by side. Use a skewer to prick the cakes all over. Pour half of the milk mixture evenly over the cakes. Gently flip the cakes and repeat the pricking. Pour the remaining milk mixture over the cakes. Let the cakes sit for 10 mins to soak up the milk mixture.
  • Using an electric mixer, whip cream, sour cream, and icing sugar in a medium bowl until soft peaks form. Gently swirl in lemon curd with a round-bladed knife.
  • Place the cake on a serving plate, cover it with half of the cream mixture, add the remaining cake on top, ensuring to keep any leftover milk mixture in the tray. Spoon over the rest of the cream mixture, sprinkle flaked coconut on top, and finish by drizzling the reserved milk mixture over it.

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