125g butter or margarine
30 ml honey
2 extra large eggs
125ml desicated coconut
500 ml self raising flour
250 ml full cream milk
375 icing sugar
60 ml desicated coconut toasted.
Cream butter sugar and honey together add eggs one at a time beat until light and fluffy
Sift flour and add alternatively with milk to egg mixture.
Spoon into a greased 23 x 32 cm pan and bake at 180 degrees for about 15 minutes.
Leave to cool in pan
For topping cream butter honey and sugar add milk to make a smooth consistency. Toast coconut and allow to cool then sprinkle over cake.
You can also toast flaked almonds and sprinkle on top.
INFO & TIPS
📝Recipe Credit: Unknown
📷Pic Credit: B Ayesha Mansoor