Coconut sponge cake

cake
170g self raising flour
170g caster sugar
salt
3 tablespoons of grated coconut
5 tablespoons melted soya marg
225ml cold water

topping
200g icing sugar
100g soya cream cheese

Preheat the oven to 180C/350F/Gas 4. Grease and flour a 20cm cake tin with a little soya marg. Sift the flour, sugar and a pinch of salt into a large bowl and give it a stir. Add the grated coconut and mix well. Pour the melted soya fat and cold water into the mixture and carefully fold it into the mixture. Pour the mix into the cake tin.
Bake for around 25 minutes until golden brown on top and it passes the knife test.
For the topping, beat the icing sugar with the soya cream cheese until it is smooth.
When the cake is done, leave it to cool for five minutes and turn it out on a wire rack. When it is completely cool, spread the topping on it. Put it in the fridge for at least an hour. Serve with whatever fruit you'd like on top and a dusting of icing surar.