Yes - I made this one for my DD's 3rd b'day (one of her friends has an egg allergy):
125 creamed coconut
50 cocoa
400 SR flour
1 level tsp baking powder
pinch salt
225 light soft brown sugar
200ml sflower oil
Oil and line 1.7 litre / 3 pint tin
Pour 650ml boiling water on coconut and stir til it dissolves. Leave to cool.
Sift cocoa, flour, baking powder and salt in bowl. Mix in the sugar.
Make well in centre and pour in coconut mixture and oil.
Using wooden spoon beat together to make smooth batter.
Pour into tin and bake at 180 deg for 1 hour 15 mins or until well risen and firm to touch (NB - MINE SEEMED TO TAKE A MUCH SHORTER TIME! So maybe check after 45 mins).
Leave to cool for 10 mins and turn out.
Also - mine developed cracks on the top, which I cunningly disguised with lashings of choc fudge icing. I have a recipe for that too if you want.
It was really very yummy, possibly even nicer than a normal eggy cake! Very chocolatey with a good tender crumb. Several people asked me for the recipe (without knowing it was egg-free!). I'm not a good cook, so that was quite a novelty for me