This recipe was one that I discovered a few years ago on the internet somewhere lol. You know those days when you are just browsing different sites and think "oh that looks nice, I gotta try that". I scrawled it down on a piece of paper (yes I know, why didn't I copy and paste???) and tried it the following week. Since then it has been a regular in our house. It is always lovely and moist and the icing just adds that little bit of zing to it.
Naturally my Mr14 loves it (remember the word ANZAC lol, its another mixture which I can't leave sitting on the bench for fear that he will attack it and I won't have any mixture left!!)
1/2 cup Golden Syrup
125 grams Butter
2 cups Self Raising Flour
1/2 cup Castor Sugar
1/2 cup Coconut (shredded or dessicated your choice)
2 eggs, lightly beaten
1 cup Milk
60 grams Butter
1 teaspoon Honey
1 teaspoon Vanilla Extract
1 1/2 cups Icing Sugar
1 tablespoon Hot Water
Combine Butter and Golden Syrup in a saucepan, stir over heat until smooth.
Combine sifted flour, sugar and coconut in a large bowl.
Add syrup mixture and mix well.
Using an electric beater gradually beat in the combined eggs and milk.
Pour mixture into a prepared 20x30cm cake tin (I prefer to grease and line mine) and bake at 180 degrees celcius for approximately 30 minutes.
When done the cake will look a lovely golden colour.
Now this cake is perfectly yummy just like this
But for extra oomph add the icing. You could add whatever icing you like, but believe me, this icing is to die for when eaten with this cake!!!
Combine the butter, honey and vanilla in a bowl.
Cream it together until the butter and honey are well mixed (the vanilla will still be visible). Gradually beat in the sifted icing sugar and hot water until smooth. I do this by hand but you could use the electric mixer if you want to speed things up.
When smooth, ice the cake and then top off with a little shredded coconut.
This cake never lasts long in my house!!