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Beat the spread until creamy and then beat in the sugar.
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Beat in the eggs one by one.
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Add the vanilla extract and sieve in the flour and xanthan gum.
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Beat in the coconut milk, the batter should drop off the spoon when lifted, not too thin.
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Preheat oven to gas mark 4/180c, grease an 8 inch square cake tin and pour the batter into the tin. Bake in the oven 30 mins until golden.
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Once cooked remove from oven, allow to cool slightly in the tin and then tip out onto a cooling rack, allow to cake to go cold.
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Once the cake is cold, beat together the spread and icing sugar to make a butter cream and then add in the cocoa and water mix. Place the desiccated coconut in a separate bowl.
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Cut the cake into 12 rectangles, pick each piece up using 2 forks, roll each piece around in the chocolate icing coating thoroughly, then coat in coconut, place on a plate and allow the icing to set, repeat with each piece of cake. If the icing becomes to thick to work with add a little coconut milk.