1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 20x30cm slice pan.
2.In a small saucepan, combine butter and golden syrup. Stir over heat until smooth.
3.In a large bowl, combine self-raising flour, coconut and sugar. Stir in butter mixture. Gradually blend in combined milk and eggs, until smooth.
4.Pour mixture into prepared pan. Bake for 25-30 minutes until cooked when tested. Turn cake onto a wire rack to cool.
5.Meanwhile, in a small bowl, combine icing sugar, butter, honey, vanilla essence, and enough hot water to make thick, spreadable icing.
6.Spread icing over cooled cake. Cut into squares.
Cake can be stored in an airtight container.Note