Preheat the oven to 180 degreesC/350F/gas mark 4. Mix all the dry ingredients together in a large bowl.

Whisk the eggs together in a bowl with a fork then add the orange juice and coconut oil (you may need to melt the coconut oil if it's solid)

Add the wet ingredients to the dry ingredients and mix together. Spoon the mixture into the mini loaf tin and bake in the oven for around 15-20 minutes or until an inserted tooth pick comes out clean. Once baked, leave the cakes in the tray for 15 minutes then remove to a wire rack to cool completely.

To make the icing put the cream cheese, butter, vanilla and icing sugar in a large mixing bowl and whisk together until combined. You want the mixture not as thick as buttercream but not too runny that it runs off the spoon like liquid. You can add more butter and icing sugar if you prefer a thicker mixture and of course any flavouring you want.

Spread the icing on the cakes and shower the coconut on top until completely covered. Enjoy with a large steaming cup of tea!