Ingredients
Cake
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)
Method
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.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.