1/2 cup coconut
 125g butter
 3/4 cup brown sugar firmly packed
 2 eggs
 2 tablespoons honey
 1:1/2 cups self-raising flour
 1/2 cup milk
 caramel icing :
. 60g butter . 1/2 cup brown sugar . 2 tablespoons milk . 1:1/2 cups icing sugar

Grease a 19cm / 29cm lamington pan line base with paper grease paper.
Stir coconut constantly over heat in heavy frying pan until light golden brown remove from pan to cool.

Cream butter and sugar in small bowl with electric mixer until light and fluffy beat in eggs one at a time add honey beat until combined. Transfer mixture to large bowl stir in toasted coconut half the sifted flour and half the milk then stir in remaining flour and milk.
Spread mixture into prepared pan. Bake in moderate oven for about 35 minutes. Stand 5 minutes before turning on to wire icing sprinkle with extra coconut if desired.

CARAMEL ICING :
Melt butter in sauce-pan add sugar stir constanly over heat without boiling for about 2 minutes stir in milk then gradually stir in sifted icing sugar stir until smooth.

KEEPING TIME : 2 days