This is just divine...the cake is soft and fluffy and the honey coconut topping is deliciously sweet.
2 large eggs
1 teaspoon vanilla extract
225g/8 oz sugar
165g/5.8 oz self raising flour
113ml/4 fl oz milk
42g/1 .5 oz butter
85g/3 oz desiccated coconut
85g/3 oz butter
75g/3 tablespoons honey
2 tablespoons brown sugar
2 tablespoons milk
Preheat your oven to 350F/180C/Gas 4.
Spray a 20 cm x 20cm (8") square baking tin with vegetable oil.
Whisk together the eggs, vanilla extract and sugar until creamy.
Add in the flour and salt and beat to combine.
Pop the milk and butter into a small pan over a medium heat and bring to just under boiling. Add the warm milk to the flour mixture beating as you go.
Pour the batter into the prepared baking tin and bake for 30 minutes.
Remove from the oven.
Turn on your grill to warm up.
Place all the topping ingredients into a small saucepan over a medium heat. Stir until it starts to bubble. Remove from the heat and spread evenly over the surface of the cake.
Pop under the grill until browned. You will need to watch it constantly as it only takes a couple of minutes. Don't let it burn!
Remove from the grill and allow to cool.