Grease a 6x6 inches pan with some oil. You can also use a round pan or a loaf pan.

Preheat oven at 180 degrees celsius for 15 minutes.

Take 1.25 cups whole wheat flour (150 grams) in a sieve.

Add ½ teaspoon baking soda and 1 pinch salt. Sift the dry ingredients and keep aside.

In a bowl take 1 cup cold water. Add ½ cups sugar and mix very well till all the sugar is dissolved.

Then add ½ teaspoon vanilla extract, 1 tablespoon lemon juice or lime juice or vinegar. Mix well.

Add ¼ cup sunflower oil. Mix very well.

Now add the wet ingredients to the sifted dry ingredients. Mix to a smooth batter.

Pour the eggless cake batter in the cake pan. Gently tap and shake the sides to even the batter.

Place the pan in the preheated oven for 180 degrees celsius. Bake for 30 to 40 minutes till the top is golden.

Check cake with a skewer and it should come out clean.

Place the cake pan on a metal rack and let it become warm.

When the cake cools, remove it from the pan and keep on a wooden board.

Poke holes in the cake all over.

In a small bowl, take 3 tablespoons honey. Add 1 tablespoon rose water and mix well.

Take 3 tablespoons strawberry jam in a pan. Add 2 teaspoons sugar and 2 tablespoons water.

Heat this jam glaze mixture on low flame until it comes to a boil.

Spread the honey glaze all over the cake.

Spread lukewarm jam glaze all over with a spoon or spatula.

Sprinkle desiccated coconut all over the honey cake.

Let the jam glaze set (about 15 to 20 minutes) and then serve slices of honey cake.