Preheat oven to 170ºC. Line and grease a 23 cm round cake tin; dust with caster sugar.
Melt butter and golden syrup in a small pan over a low heat. Set aside to cool slightly, then beat in eggs.
Combine flour, oats, coconut and icing sugar in a bowl; stir in butter mixture. Spoon into prepared tin and bake for 20-25 minutes or until a skewer comes out clean when inserted in centre. Set aside for 5 minutes.
Meanwhile, bring caster sugar and rum to the boil, cook for 5 minutes, then set aside. Remove coconut shell and shred coconut meat into fine strips with a vegie peeler.
Gently turn out cake onto a wire rack to cool. Serve drizzled with rum syrup, topped with coconut and a dollop of cream on the side.