Cake Recipe - Honey and Coconut cake

I've been asked by the girls to post the recipes of the cakes I make for CC&C. Here is my first one Honey and Coconut Cake from The Complete Cookies, Muffins & Cakes Cookbook.

125g unsalted butter, softened
⅔ cup raw sugar
2 large eggs, lightly beaten
1 teaspoon vanilla essence
¼ cup honey
1 ½ cup desiccated coconut
1 ¾ cups self raising flour
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ cup milk
Extra ground nutmeg to decorate
honey and cream cheese icing
125g cream cheese, softened
½ cup icing sugar
1 tablespoon honey

Preheat oven to 180⁰C. Lightly grease a 28x18x3cm cake tin. Line with lightly greased baking paper. Using electric beaters, beat the butter and sugar in a small mixing bowl until light and creamy. Add the eggs gradually, beating thoroughly after each addition. Add the vanilla essence and honey. Beat until well combined.
Transfer the mixture to a large mixing bowl and add the desiccated coconut. Using a metal spoon, fold in sifted flour and spices alternating with milk. Stir until just combined and the mixture is almost smooth. Spoon into the prepared pan and smooth surface.
Bake for 30-35 minutes or until the skewer comes out clean when inserted in the centre. Leave the cake in the tin for 10 minutes before turning out onto a wire rake to cool completely. Remove the baking paper from the cake. To make the icing, beat the softened cream cheese with electric beaters in a small mixing bowl until creamy. Add the sifted issuing sugar and honey, beating for 3 minutes, or until the mixture is smooth and fluffy. Spread the icing evenly over the cake using a flat-bladed knife. Sprinkle the extra nutmeg over the top. Cake can be stored for 4 days in an airtight container.

Happy baking
Trina D