1. Beat the spread until creamy and then beat in the sugar.

2. Beat in the eggs one by one.

3. Add the vanilla extract and sieve in the flour and xanthan gum.

4. Beat in the coconut milk, the batter should drop off the spoon when lifted, not too thin.

5. Preheat oven to gas mark 4, grease an 8 inch square cake tin and pour the batter into the tin. Bake in the oven 30 mins until golden.

6. 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.

7. 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.

8. 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.