1

Preheat oven to 180°C. Lightly spray eight ½-cup (125ml) capacity mini loaf tins with oil. Line the bases and sides with baking paper.

2

Using an electric mixer, beat spread, caster sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well after each addition. Gradually stir in flour and milk, in alternating batches, until just combined. Spoon the mixture evenly among the prepared tins. Bake for 20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack and allow to cool completely.

3

Using a small serrated knife, cut each cake in half crossways to create 16 squares.

4

Sift the icing sugar and cocoa into a medium bowl. Add ⅓ cup (180ml) hot water and stir until a runny paste forms. Place the coconut in a separate bowl.

5

Using 2 forks, dip 1 cake into the chocolate icing and turn to lightly coat. Place into the coconut and toss to coat. Transfer to a plate. Repeat with the remaining cakes, icing and coconut.