Stir desiccated coconut in frying pan
over low heat until golden brown. Remove from pan and cool. Cream
butter and sugar till light and creamy. Beat in golden syrup. Add eggs
gradually, beat well. Add 3/4 cups toasted coconut, salt and vanilla.
Fold in flour and milk. Pour the batter over greased round cake tin.
Bake in preheated 180 Celsius oven for 45 minutes or until a skewer
comes out clean when inserted into centre. When cool, ice with butter
icing and sprinkle with the balance toasted coconut.
Butter icing- combine all ingredients
and beat well.