Preheat the oven to 150ºC. Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.
Line a lightly greased spring-release cake-tin with baking paper. Pour the batter inches Bake for 1-11/2 hours (you can make the mint syrup during this time). Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the 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 ingredients in a saucepan and bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool for 30- 45 minutes. Strain through a sieve and discard the mint leaves. Use the syrup as directed.
Preheat the oven to 170ºC. With the cake still in the tin, prick 60-70 holes in the top. Pour the mint syrup evenly over the cake, allowing it to soak inches.
Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.
Place the cake back in the oven and bake the topping to a light amber colour (about 15 minutes). Remove and allow to cool in the tin for 20-30 minutes. Take the cake out of the tin carefully and while it is still warm, gently remove the baking paper. Dust the cake with icing sugar before serving.