Lemon curd and coconut milk cake

This super simple dessert is ready in just 15 minutes. With a lemon curd and coconut milk, this delicious dish is a zesty delight.





  • 270ml coconut milk
  • 1 cup (250ml) evaporated milk
  • 1/3 cup (80ml) sweetened condensed milk
  • 450g pkt Coles Double Sponge Unfilled Cake
  • 600ml thickened cream
  • 250g sour cream
  • 2 tbs icing sugar mixture
  • 1/3 cup (115g) lemon curd
  • Flaked coconut, toasted, to serve



Line a large deep-sided baking tray with baking paper. Whisk coconut milk, evaporated milk and condensed milk in a large bowl until combined. Place the cakes side-by-side in lined tray. Prick all over with a skewer. Pour half the milk mixture evenly over the cakes. Carefully turn the cakes. Prick all over. Pour over the remaining milk mixture. Set aside for 10 mins to soak.


Meanwhile, use an electric mixer to whisk the cream, sour cream and icing sugar in a medium bowl until soft peaks form. Add the lemon curd and use a round-bladed knife to marble.


Transfer 1 cake to a serving plate. Spoon over half the cream mixture. Top with remaining cake, reserving any milk mixture in the tray. Spoon over remaining cream mixture. Top with flaked coconut. Drizzle with reserved milk mixture.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.