Anzac Day cake

Enjoy all the brilliant flavours of Anzac Biscuits in cake form, enhanced beautifully with a sweet honey icing. This makes a delicious morning or afternoon tea.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 15
  • Print


  • 125 gram butter, chopped
  • 1/2 cup golden syrup
  • 2 cup self-raising flour
  • 1/2 cup shredded coconut
  • 1/4 cup caster sugar
  • 1 cup milk
  • 2 eggs
Honey icing
  • 1 1/2 cup icing sugar mixture
  • 60 gram butter, melted
  • 1 teaspoon honey
  • 1 teaspoon vanilla essence
  • 1 tablespoon hot water (approximately)


Anzac cake
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 20x30cm slice pan.
  • 2
    In a small saucepan, combine butter and golden syrup. Stir over heat until smooth.
  • 3
    In a large bowl, combine self-raising flour, coconut and sugar. Stir in butter mixture. Gradually blend in combined milk and eggs, until smooth.
  • 4
    Pour mixture into prepared pan. Bake for 25-30 minutes until cooked when tested. Turn cake onto a wire rack to cool.
Honey icing
  • 5
    Meanwhile, in a small bowl, combine icing sugar, butter, honey, vanilla essence, and enough hot water to make thick, spreadable icing.
  • 6
    Spread icing over cooled cake. Cut into squares.


Cake can be stored in an airtight container.

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