1. In a bowl mix together the flour, bicarbonate of soda, salt and desiccated coconut.

2. In another bowl, melt the coconut oil for a few seconds in the microwave until liquid then pour in a bowl with the honey, coconut milk, vanilla extract and eggs, whisk until foamy.

3. In yet another bowl whisk the two egg whites until stiff peaks.

4. Mix the foamy egg and honey mix into the dry ingredients and then gently fold in the egg whites, the finished mix will be very thick.

5. Grease and line a cake pan, add in the mixture and bake in the oven on gas mark 5 for 30-40 mins until browned and a skewer pressed into the middle comes out clean.

6. Once cooked remove from the oven and allow to go cool, remove from tin and let it go completely cold.

7. Cream together the butter and icing sugar in a bowl if it is too thick add a drop of coconut milk to thin down. Spread on top of the cake.

8. Place coconut in a frying pan and stir round on a low heat until lightly browned. Leave to go cold then scatter over the top of the buttercream.