1½ Cups all-purpose flour

½ Teaspoon salt

¾ Teaspoon baking powder

1-1/3 Teaspoons baking soda

½ Cup cocoa powder

½ Cup honey

½ Cup white sugar

½ Cup shortening

½ Cup milk

2 Eggs

1 Teaspoon vanilla

Sift dry ingredients in bowl, add shortening, milk, sugar and honey; mix well. Add eggs vanilla. Beat for 2 minutes - batter is thin - pour into an 8"x3½" cake pan.

Bake in preheated 325° F oven for 25-30 minutes. Cool and place on sheet to frost.

FROSTING:

1 Cup milk

½ Cup sugar

5 Tablespoons flour

½ Cup honey

½ Cup butter (softened)

1 Teaspoon vanilla

½ Cup shortening

1 Cup coconut

Combine milk, flour and cook until thick. Cover and refrigerate; beat butter, shortening, sugar, honey, vanilla until creamy. Add milk and flour mixture. Beat until frosting thickens. Frost top and sides of cake. Cover with coconut.

FILLING:

¼ Cup honey

1 Tablespoon Cornstarch

2 Tablespoons milk

½ Teaspoon vanilla

1 Egg

8 oz Pkg cream cheese

In small bowl, blend all Filling ingredients at low speed; then on high speed until smooth. Set aside.

Pour half of cake batter into pan, spoon filling over batter, spread carefully to cover. Spoon rest of batter carefully over filling, bake, then frost.