1

Preheat oven to 180°C. Lightly spray a 29cm x 19cm slice tin with oil and line base and 2 long sides with baking paper, extending paper 5cm over sides.

2

Using electric beaters, beat spread, rind and ½ cup (110g) of xylitol in a small bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour, desiccated coconut and milk until combined.

3

Spread mixture into prepared tin and smooth surface. Bake for 25-30 minutes or until a skewer inserted into centre comes out clean.

4

Meanwhile, combine lemon juice, remaining xylitol and 2 tablespoons water in a small saucepan over medium heat. Stir until xylitol dissolves. Bring to the boil. Cook for 3-4 minutes or until syrup thickens slightly.

5

Pierce cake all over with a skewer. Pour over half the hot syrup. Set cake aside in tin for 5 minutes before turning out onto a wire rack. Serve cake warm, drizzled with remaining syrup and sprinkled with flaked coconut.