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1. Mix sugar, water and yeast together in a small bowl. Leave for approximately 10 minutes until frothy. Heat milk, brown sugar, butter and salt together until butter melts. Cool.
2. Add milk mixture to yeast mixture. Sift over one cup of flour and combine well. Cover and set aside in a warm place until batter bubbles. Beat egg and stir into batter mixture with remaining flour, mixed spice and cinnamon. Combine well.
3. Turn out on to a lightly floured board and knead until smooth. Place in a greased bowl. Cover and set aside in a warm place until double in bulk. Punch down dough and knead lightly.
4. Roll dough out to a 60 x 35cm rectangle and spread coconut filling over dough. Sprinkle chocolate chips on top and roll up dough from the long side to form a roll.
5. Line the base of a 30 x 23cm baking dish with baking paper. Cut dough into 4cm pieces and place in baking dish. Stand for 10 minutes. Brush tops of scrolls with butter.
6. Bake at 190 degrees C for 15 to 20 minutes. Cool in tin for 10 minutes. Drizzle with vanilla icing.

To prepare Coconut filling:

1. Mix coconut and condensed milk together.

To prepare Vanilla Icing:

1. Mix icing sugar and vanilla essence with water to make a smooth icing.