Preheat the oven to 170°C regular bake.
Sift the flour, baking soda, cinnamon, salt and both sugars into a large bowl.
Place all the remaining ingredients in a food processor and blitz until well blended. Tip onto the dry ingredients and stir to combine, making sure there are no pockets of flour in the batter.
Pour into the tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Cover the top loosely with foil if it is browning too fast. Leave to cool in the tin. Swirl the icing over the top of the cooled cake and scatter over the coconut.