Preheat the oven to 150°C.

Beat the butter, sugar and mint until the mixture begins to change colour.
Add small quantities of the egg, coconut, and flour, beating well after each addition to prevent the mixture from curdling.
Repeat until all the ingredients have been used.
Line a lightly greased spring-release cake tin with baking paper and then pour in the batter.

Bake for 1 to 1½ hours. While you wait, make the mint syrup.

Check that the cake is baked by inserting a knife into the centre; if it comes out clean, your cake is ready! Remove from the oven and allow it to cool in the tin for 5-10 minutes.

For the mint syrup
Place all the ingredients in a saucepan and bring to the boil, stirring occasionally until the sugar is dissolved.
Remove from the heat and allow to cool for 30-40 minutes.
Strain through a sieve and discard the mint leaves, then use the syrup as directed below.  

To assemble the cake
Preheat the oven to 170°C.
With the cake still in the pan, prick 60 to70 holes in the top.
Pour the mint syrup evenly over the cake, allowing it to soak into the surface.
Place the butter, honey and almonds into a saucepan. Stir well until the butter melts and all ingredients are well combined. Do not allow to boil.
Remove from the heat and immediately spread this topping over the cake.
Place the cake back in the oven and bake for about 15 minutes until the topping becomes a light amber colour.
Remove and allow to cool in the tin for about 20 to30 minutes.
Carefully remove the cake from the tin and, while it is still warm, remove the baking paper. Dust with icing sugar before serving.