April 2, 2022
Captures all the flavours of the classic ANZAC biscuit in a wickedly good cake. Can also be topped with a buttercream icing or lemon glaze for an extra layer of indulgence.
We also have a fab ANZAC biscuit recipe too here Or for something completely different an ANZAC crumble may just be your thing. See it here
1Preheat oven to 160C fan forced
2Line base of baking tin with baking paper then brush base & side with Nuttelex butter. Sprinkle some flour around the tin swirling it around the tin to cover. Tip over the kitchen sick and tap out excess
3Rehydrate the coconut in a bowl and cover with boiling water allow to sit 5 minutes then drain & squeeze out liquid
4Place sifted flour, oats, cinnamon & coconut in a mixing bowl, set aside
5In a small saucepan add butter, brown sugar & golden syrup. On a low heat gently melt the ingredients giving it a whisk to incorporate, once done take of the heat & allow to cool
6When the mixture has cooled, add the vinegar, bi-carb soda, baking powder, vanilla, coconut milk and eggs, whisk ingredients to combine
7Now pour the liquid mixture over the dry ingredients and gently fold through until a batter forms
8Pour batter into your prepared tin, cover with aluminium foil matte side down, bake for 25-30 minutes
9Allow to cool completely in the tin, and sprinkle top with icing sugar to serve
