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Recipe Instructions

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 tray. Spoon over remaining cream mixture. Top with flaked coconut. Drizzle with reserved milk mixture.

Recipe Ingredient

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

Cook Time


Prep Time


Total Time



1178.20 calories

313.1 grams fat

201.5 grams saturated fat

475.9 grams carbohydrates

318.0 grams sugar

67.4 grams protein

714.3 milligrams cholesterol

3.5 milligrams sodium


Recipe Category



Baking, cake, coconut, egg allergy, gluten allergy, icing sugar, lactose allergy, lemon, milk allergy, peanut allergy, sesame allergy, soy allergy, tree nut allergy, wheat allergy, no cook, family friendly, entertaining, comfort food, indulgent, dessert, sweet, easy desserts, easy, simple


Just a few shortcut ingredients and 15 minutes then youve got a stunning decadent dessert for 12 people!

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