Parsnip and Coconut Cake

175ml sunflower oil
3 large eggs
100g light soft brown sugar
75g clear honey
280g self-raising flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
200g parsnips, grated
75g desiccated coconut

Heat oven to 180C/gas 4. Grease and bottom line a 22cm round tin.
Put the eggs, oil, sugar and honey in a bowl and whisk for 3-4 minutes until thick and creamy.
Sieve the flour, baking powder and bicarbonate of soda over the mixture and fold in carefully, along with the coconut and then the parsnips.
Spoon into the tin and bake for 45mins until golden and firm to the touch it might need another 10/15 minutes.
Leave to cool. I think its delicious without any icing but this is the one from the recipe (though I think that 200g cheese makes enough). It also freezes well, with or without icing.
Beat 300g cream cheese and 2 tablespoons honey together until smooth and creamy. Spread over the cake and sprinkle with 3 tablespoons toasted coconut.