1. Cream the margarine and sugar together in a large bowl.

2. Using a fork, mash the banana on a plate on in a bowl and then add to the creamed mix.

3. Add the eggs and gluten free flour alternately and beat in between each part until all mixed together then stir in the coconut.

4. Grease and line a 2lb loaf tin and pour in the cake batter, bake on gas 5/190c for 50 mins -1 hour, until a skewer comes out clean.

5. Remove from the tin and allow the cake to fully cool before icing.

6. Mix the icing sugar with the lime juice and a little water until a spreadable paste.

7. Toast the desiccated coconut this can be done by either frying in a frying pan for a few mins or place on tin foil under the grill, toast until lightly browned, be careful not to burn it.

8. Spread the icing over the cake then scatter of the coconut, let the icing set before serving.