Preheat the oven to 180°C. Grease and line two 21cm baking tins.

Cream the spread and sugar together.

Add the eggs one at a time with a spoonful of flour with the last one, beat well.

Fold in the flour and xanthan gum, then add the vanilla essence.

If the mixture is a little stiff add some rice mik.

Pour the mixture evenly into the greased and lined cake tins.

Place in the oven for around 20 minutes until the cakes have risen and are lightly golden.

Stand them on a wire rack for 5 minutes to cool before turning out.

Once cooled, spread a thin layer of raspberry jam over the top of the cakes.

To make the coconut cream:

Open the carton and pour off any liquid then whisk the coconut cream until light and fluffy.

Whisk in around 2 to 3 teaspoons of icing sugar (to taste) and about 1/2 teaspoon of vanilla essence.

Spread the cream over the top of the jam on one of the cakes and then carefully place the other cake on top.

Spread more cream on the top and decorate with raspberries.

Keep the finished cake chilled before serving.