Anzac Cake

1/2 cup Golden Syrup

125 grams Butter

2 cups Self Raising Flour

1/2 cup Castor Sugar

1/2 cup Coconut (shredded or desiccated your choice)

2 eggs, lightly beaten

1 cup Milk

You could add whatever icing you like, but believe me, this icing is delicious when eaten with this cake!!!

Icing

60 grams Butter

1 teaspoon Honey

1 teaspoon Vanilla Extract

1 1/2 cups Icing Sugar

1 tablespoon Hot Water

Cake

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. 

Icing

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.