• 6 tablespoons butter
• 2 teaspoons castor sugar
• 3/ 4 cups honey or golden syrup
• 1 1/ 2 cup desiccated coconut flakes
• 1 1/ 2 cups all-purpose flour
• 1/ 2 teaspoon baking soda
• 1/ 4 teaspoon salt
• 2 eggs
• 3 tablespoons coffee
• 5 tablespoons milk
• 1/ 2 cup butter
• 2 cups icing sugar
• 1/ 3 cup desiccated coconut

Method

• Step 1

  Preheat the oven to 325 F. Grease an 8-inch pan with baking spray and line it with a parchment paper.

• Step 2

  Take a heavy saucepan and heat the golden syrup, butter, caster sugar and desiccated coconut, stirring constantly until completely melted and well-combined. Transfer it to a big bowl.

• Step 3

  In another bowl, sift together flour, baking soda and salt and whisk together. Add it to the butter mixture.

• Step 4

  Add eggs, one by one, and combining well after each addition. Now add 3 tablespoon of the coffee-flavored milk into the batter. Mix well until combined.

• Step 5

  Pour the batter into the prepared cake tin and smooth the cake with an icing leveler.

• Step 6

  Bake it in the middle rack of the oven for 30 –40 minutes, until a wooden skewer inserted comes out clear.

• Step 7

  Cool the cake in the tin for 10 minutes and then turn it out on a wire rack to cool completely. Remove the parchment paper.

• Step 8

  Butter Coffee Icing:

• Step 9

  Beat the butter until creamy.

• Step 10

  beat the butter until it is creamy, gradually add the sifted icing sugar in it and the remaining coffee-flavored milk that was save earlier. Mix it until you reach out a smooth consistency.

• Step 11

  Spread on the cake and decorate with desiccated coconut.