Triple Coconut and Lemon Loaf

Grease a large, deep loaf pan (base measures 11.5cm x 20cm x 9cm deep). Line base and sides with baking paper, extending paper 3cm above pan edges.

Prepare cake mixes, one at a time, according to packet directions. Spoon both mixes into prepared pan. Smooth over top.

Cook in a moderately slow oven (160C) for 1 hour, or until cooked when tested. Remove. Stand in pan for 15 minutes. Turn out onto a wire rack to cool.

To make coconut frosting, beat cream, milk powder and sugar in a large bowl of an electric mixer until firm peaks form.

To assemble, trim top of cake to sit flat. Cut off both long and short sides to form a rectangular block, then cut cake horizontally into three even layers.

Place one cake layer onto a serving plate. Spread with 2 tblsps lemon curd, then 1/3 cup frosting. Place another cake layer on top. Repeat layering with remaining lemon curd and 1/3 cup frosting, finishing with a cake layer, cut-side down. Spread remaining frosting over top and sides of cake.

Decorate sides with shredded coconut. Arrange Raffaellos on top, as pictured.