Grease and line a baking tin using some extra dairy free spread. Preheat the oven to 160’C/Gas 3/300’F.

Add the dairy free spread, coconut milk and caster sugar into a large mixing bowl and beat with a handheld mixer for 2-3 minutes until combined. 

Next add the eggs, beating on a slow speed. If the mixture starts to curdle, add some of the flour in. Once combined, add the flour, coconut and xantham gum to the mixture. Beat until mixed well. 

Pour into the baking tin and place in the oven. Cook for 1 hour and 10 minutes. You’ll know it’s done when you can place a skewer in the centre of the cake and it comes out clean (cooking times may vary slightly between ovens). Place the cake on a wire rack in the tin to cool completely.

To make the icing, add the icing sugar, coconut milk and dairy free spread to a large mixing bowl and beat with a handheld mixer until smooth. Spoon into a piping bag and pipe onto the cake.

To finish, spoon the seeds from the passionfruit and drizzle over the cake. Sprink with some extra desiccated coconut and then enjoy!