2 x 530g packets coconut cake mix
1/3 cup lemon curd
1½ cups shredded coconut
2 x 50g packets Raffaello Coconut Creams
600ml tub thickened cream
1/3 cup coconut milk powder
1/3 cup icing sugar mixture
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.