This recipe is a mixture of bits of several recipes I've used before.
Grease and line a 200g loaf tin.
Preheat oven 180C/gas4
Beat 125g butter with 100g brown sugar till nice and creamy; then add 2 beaten eggs, 1 tspn vanilla extract and 60ml honey. Add 25g dessicated coconut and mix in. Fold in 250g sr flour, 1 tspn nutmeg, 1/2 tspn cinnamon and 1/4 tspn allspice. Stir in 125ml milk and mix gently till smooth.
Pour into the tin and bake for 30 mins. Leave in tin for 10 mins then turn onto a wire rack.
Cream cheese and honey icing:
Beat 125g cream cheese [like Philly] till creamy, then add 75g sieved icing sugar and 1 tbspn honey. Beat together till smooth and fluffy.
Spread icing over cake and sprinkle with some extra nutmeg.
You could add more coconut if you want, but I really wanted the honey flavour to shine. Lovely mix of spices, giving the cake another layer. It's got a fairly dense texture, but is still moist. The icing gives it that finishing touch - it's fairly sweet, but not cloying like some butter creams.