Anzac Cake

Anzac Cake


10 people made this

It's kind of like a lighter, cake version of the biscuits. I think this would be nice with a lemon icing but my neighbour, who made it, didnt have it iced.

AliceC Victoria, Australia

Serves: 10 

  • 125g butter
  • 2/3 cup golden syrup
  • 6 eggs
  • 1 cup self-raising flour
  • 1 1/3 cups (125g) rolled oats
  • 1 2/3 cups (150g) desiccated coconut
  • 60g brown sugar

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat oven to 170 degrees and grease and line an average round cake tin.
  2. Melt the butter and golden syrup in a medium pot then remove from the heat.
  3. Mix together the flour, rolled oats, coconut and sugar.
  4. When the butter/golden syrup mix has cooled beat in the eggs. Then mix this all in together with the dry ingredients.
  5. Pour it into the cake tin and cook in the preheated oven for 25 minutes - but check at 20 with a skewer to see if its done.

Recently Viewed

Reviews (4)


This cake is fabulous. I used the 6 eggs and it was just wonderful. Easy and tastes like a big Anzac Cookie....YUM........Thanks for sharing! - 15 Apr 2012


I really wanted to try this but couldnt come at the 6 eggs - so I looked around and saw versions of this recipe with anything from 2-6 eggs in it so I went for halfway (3 eggs) and its fine. I added probably 2 tablespoons of milk to make up for the liquid. Its very coconutty, moist and kind of like a big fluffier version of the biscuits Took longer to cook- [probably closer to 40 than 25 minutes. - 21 Apr 2010


Altered ingredient amounts. Used only three eggs and only 11/2 cups of coconut. Cooked for close to 40 mins. - 19 Apr 2010

Write a review

Click on stars to rate