Preheat the oven to 170°C. Grease and line a square cake pan. Process butter and sugar in a processor for 2 minutes until light.
Add 1 teaspoon vanilla. Add egg replacer, flour,and milk, pulsing to combine. Pour into pan and bake for 55-60 minutes until a skewer inserted in center comes out clean.
Cool for 5 minutes, then turn onto a rack to cool completely. Then stir chocolate, cream and remaining vanilla in a heatproof bowl over simmering water until smooth.
Chill for 20 minutes to thicken. Spread this icing over the cake, then sprinkle top and sides with coconut and serve.
Egg replacer
Mix all the ingredients well
The function of egg replacer is just like the function of the egg.
