Preheat oven to moderate 180oC.
Brush a shallow, 28 x 18 x 3 cm oblong cake tin with melted butter or oil, line base
and side with paper, grease paper.
Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
Add the eggs gradually, beating
thoroughly after each addition. Add essence and honey, beat until combined.
Transfer the mixture to a large mixing
bowl. Add coconut.
Using a metal spoon, fold in the sifted flour
and spices alternately with the
milk.
Stir until just combined and the
mixture is almost smooth.
Pour mixture into prepared tin; smooth
surface. Bake for 30 minutes or until skewer comes out clean when
inserted in centre of cake.
Leave in tin 10 minutes before turning
onto wire rack to cool.
To make Honey and Cream Cheese
Icing -
Using electric beaters, beat cream cheese in small mixing bowl until creamy.
Add sifted icing sugar, and and the
honey, beating 3 minutes or until mixture is smooth and fluffy. Spread
the icing over cake using a flat-bladed knife.