Line a medium baking tray (approx 22 x22cm) with baking paper.
In a blender, blitz the biscuits until they are a coarse crumb.
Mix the crumbs and coconut together in a medium sized bowl.
In a small saucepan melt 100g butter on a low heat.
Once that is melted pour in your sweetened condensed milk and 60g honey. Heat, stirring constantly, until the mixture is well combined and warmed through. Do not let boil.
Pour the hot liquids over the biscuit mixture and quickly mix together to combine.
Press the mixture into your lined baking tray and leave in the refrigerator for at least 1 hour to set
To make icing place your honey and butter into a small microwaveable bowl and heat for 30 seconds
Add 1/2 cup of icing sugar and mix thoroughly. Add another 1/2 cup of icing sugar and 1 tbs of cream mixing again until well combined. Add the last of your icing sugar and mix (add extra cream if it is too thick. The icing should be quite thick but still spreadable).
Spread the icing over your base and let set in the fridge for another 30 minutes
Remove from the fridge and slice into 12 even pieces.
