Preheat the oven to 190°C, fan 170°C, gas mark 5. Place 12 paper cases into a 12 hole muffin tin.
Cream together 100g of the spread and the caster sugar until light and fluffy, then add the eggs one at a time and beat well. Fold in the sieved flour and cocoa.
Place spoonfuls of the mixture into the cases to fill three-quarters full and bake for 15-18 minutes until risen and springy to the touch. Place onto a wire rack to cool.
Cream the remaining 100g of the spread for the icing until fluffy and then add the sieved icing sugar and cooled melted chocolate. Mix together until well combined.
Spread the icing over the cakes evenly using a palette knife, or other blunt edged knife.
In a small bowl combine the coconut and the food colouring, stirring it until all the coconut is coloured evenly.
Sprinkle a teaspoon of the green coconut on top of each cake so it sticks to the icing and finish off with 2 mini eggs perched on top.
Cook's tip: You could also add any other edible Easter decorations you have to the tops of these pretty cakes.
*All information included in this recipe has been provided by Cadbury.