Anzac Cake

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 


2 cups self-raising flour, sifted

1/4 cup rolled oats

1/2 cup shredded coconut (rehydrated in boiling water)

1/2 tsp bi-carb soda

1/2 tsp baking powder

pinch of cinnamon

200 g Nuttelex

1/2 cup golden syrup

1/2 cup brown sugar

3/4 cup canned coconut milk

1 tsp vanilla

1/2 tsp vinegar

2 eggs lightly beaten


20 cm round spring form tin


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