ANZAC (Australia New Zealand Army Corps) day commemorates the sacrifice of Australian and New Zealand military personnel who have died during war and is an annual holiday for the Australian and New Zealand people.

We are a military family with both myself and my husband serving in the Navy and although we start every holiday with the Dawn service and traditionally make ANZAC biscuits – this recipe is also amazing with its little twist.

Thank you – Lest We Forget

Remember to use our additive-free lifestyle App when purchasing your ingredients – especially things like desiccated coconut.

February 20, 2018
  • 10m
  • 30m
  • 40m
  • 1

Ingredients

  • 130 g butter
  • 155 g golden syrup
  • 300 g self-raising flour
  • 55 g castor sugar
  • 2 egg
  • 230 g milk
  • 35 g desiccated coconut

Honey Icing

  • 240 g icing sugar
  • 60 g butter
  • 1 tsp. honey
  • 1 tbsp. boiling hot water

Crunchy Topping

  • 15 g coconut oil
  • 1 tsp. ground cinnamon
  • 90 g rolled oats

Instructions

Thermal Cooking Method

  1. Preheat oven to 160ºC, grease and line a lamington tin.
  2. Place the softened butter and golden syrup into mixing jug for 1 minute/37ºC/speed 2. Scrape and repeat for another 30 seconds if the butter is not melted.
  3. Add flour and sugar and mix for 10 seconds/speed 2.
  4. Add eggs and milk and mix for 10 seconds/speed 2.
  5. Add coconut and mix all cake ingredients for 10 seconds/speed 4.
  6. Bake in a lined tin for approx. 30 minutes or until a skewer comes out clean.
  7. While this is baking make the crunchy topping as follows:

Crunchy Topping

  1. Clean and dry the mixing jug before making the topping.
  2. Mix all topping ingredients together for 1 minute/50ºC/speed 1/reverse.
  3. Spread onto a lined oven tray and bake for 10 minutes. Add it to the oven when the cake has 10 minutes remaining.

Honey Icing

  1. Clean and dry the mixing jug before making the icing.
  2. Add all icing ingredients and mix for 20 seconds/speed 4.
  3. When the cake has completely cooled, spread with icing and sprinkle on crunchy topping. Press the topping into the icing slightly, so it doesn't all fall off.
  4. This makes quite a large cake so feel free to freeze half, iced and all.

Traditional Cooking Method

  1. Preheat oven to 160ºC and grease and line a lamington tin.
  2. Melt butter and golden syrup in a pot over low heat. Once melted transfer to a mixing bowl.
  3. Add flour, sugar, eggs, and milk to the bowl and mix with hand beaters on medium until well incorporated.
  4. Add coconut and mix with hand beaters on medium until well incorporated.
  5. Bake in a lined tin for approx. 30 minutes or until a skewer comes out clean.
  6. While this is baking make the crunchy topping as follows:

Crunchy Topping

  1. Melt all topping ingredients together in a pot over low heat and stir well until all mixed together. This should only take a minute or two.
  2. Spread onto a lined oven tray and bake for 10 minutes. Add it to the oven when the cake has 10 minutes remaining.

Honey Icing

  1. Add all icing ingredients to a clean mixing bowl and, using hand beaters, mix on medium speed until well incorporated.
  2. When the cake has completely cooled, spread with icing and sprinkle on crunchy topping. Press the topping into the icing slightly, so it doesn't all fall off.
  3. This makes quite a large cake so feel free to freeze half, iced and all.
  • 10-12