1/2 cup coconut
125g butter
1 cup Chelsea Soft Brown Sugar (lightly packed)
1 tsp Chelsea Golden Syrup
2 eggs
pinch salt
1/2 tsp vanilla
1 1/2 cups self-raising flour
1/2 cup milk

Icing
1 cup Chelsea Icing Sugar
1-1 1/2 tablespoons lemon juice
2 tablespoons of toasted coconut to sprinkle over top of icing

Place coconut and extra coconut (for icing) into frying pan, stir over low heat until golden brown, remove from pan, cool.

Set aside 2 tablespoons for top of cake.

Cream butter and Chelsea Soft Brown Sugar until light and creamy, beat in Chelsea Golden Syrup, add eggs one at a time, beating well after each addition. Add coconut, salt and vanilla.
Mix in sifted flour altertatively with milk, mix well.

Place in greased deep 20cm round cake tin.
Bake in moderate oven 35-40 minutes.
When cool, ice with lemon icing, sprinkle with reserved toasted coconut.

Icing
Sift Chelsea Icing Sugar into small bowl, add lemon juice to mix to a soft spreading consistency.
Spread over top of cake.
Sprinkle with coconut.