Grease a 20cm x 30cm lamington tin. Combine the syrup and butter in a saucepan, stir over heat until the butter has melted and the mixture is smooth. Combine the sifted flour, sugar and coconut in a bowl, add the syrup mixture and mix well. Using an electric mixer, gradually beat in the combined eggs and milk, beating until smooth. Bake at 350°F for about 30 minutes or until cooked when tested with a skewer.

Serve warm or cool and ice if desired.