ANZAC Cake

Ingredients

• 125 grams butter cubed, softened
• 1/2 cup golden syrup
• 1/4 cup brown sugar
• 2 x 59g free range eggs lightly whisked
• 1/2 cup rolled oats
• 1/2 cup shredded coconut
• 1 1/2 cups self raising flour
• 1 cup milk

Icing

• 55 grams butter softened
• 55 grams golden syrup
• 1/4 cup desiccated coconut
• 2 cups icing sugar
• 2 teaspoons boiling water

Directions

1. Preheat a fan forced oven to 180C.
2. Using an electric mixer, cream the butter, syrup and sugar until light and fluffy. Add the eggs, whisking well after each addition.
3. Fold through the oats, coconut, flour and milk until smooth and combined.
4. Pour into a lined 25cm baking tin and bake for 40 minutes.
5. Using an electric mixer, whisk all icing ingredients until light and fluffy. Pour and spread over the top of the cake.