1/2 cup honey
1 egg
1 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup butter, softened
2 tablespoons brown sugar
1/4 cup whole milk
2 tablespoons evaporated milk
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an ungreased 9x13-inch pan.
Bring a large pot of water to a boil. Add lemon juice, vinegar, lemon juice concentrate, lemon juice concentrate, lemon juice concentrate, lemon juice concentrate, distilled white vinegar, lemon juice concentrate and lemon juice concentrate; stir. Reduce heat to low, cover and simmer for 10 to 15 minutes. Remove from heat.
In a large bowl, beat honey, egg, sugar, vanilla extract, flour, baking powder, baking soda, salt and cinnamon together. Stir in butter, brown sugar, milk, evaporated milk, dried coconut and orange zest. Spread mixture into baking sheet or greased 9x13-inch pan.
Bake in preheated oven for 30 minutes, or until lightly browned. Cool on baking sheet for 10 minutes, turning occasionally. Remove from oven and cool completely.
To make the filling: Beat butter, brown sugar, whole milk, evaporated milk, lemon juice concentrate, lemon juice concentrate, lemon juice concentrate, distilled white vinegar, lemon juice concentrate, lemon juice concentrate and lemon juice concentrate in large bowl until well blended. Add chocolate syrup and coconut, if desired. Mix thoroughly. Pour filling into prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, let cool. While still warm, gently press the top of each roll into the center of the pan. Turn every 10 minutes, allowing browned spots to set. Cool completely and cut into pieces. Store in refrigerator.