Ingredients
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
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Preheat oven to 170 degrees and grease and line an average round cake tin.
- Melt the butter and golden syrup in a medium pot then remove from the heat.
- Mix together the flour, rolled oats, coconut and sugar.
- When the butter/golden syrup mix has cooled beat in the eggs. Then mix this all in together with the dry ingredients.
- 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.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (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
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