I adore Anzac biscuits – the simple appeal of butter, golden syrup, oats, coconut – and am loath to mess with a classic. But I couldn’t resist the idea of these ingredients combined in a cake and decided to put it to the test. I’m happy to say it worked a treat! The cake needs no adornment except for perhaps a light dusting of icing sugar and a sprig of rosemary (for remembrance) in the centre.
For the cake
100g rolled oats
200ml canned coconut milk
170g plain flour
1¼ tsp baking powder
¼ tsp baking soda
¾ tsp salt
120g unsalted butter, at room temperature, plus extra for greasing tin
100g soft brown sugar (light or dark)
100g golden syrup
2 large eggs, at room temperature
icing sugar, to serve
whipped cream, to serve
For the topping
75g unsalted butter
95g soft, light brown sugar
95g dried shredded coconut
¼ tsp sea salt
1. Preheat oven to 175C (fan-forced) or 195C (conventional). Grease and line a loaf tin (1kg capacity, approx. 20cm x 10cm) with baking paper, allowing an overhang on the sides to ease lifting the cake out when baked.
2. Place the oats in a food processor and pulse a few times to achieve an uneven texture – some fine and some more coarsely cut. Transfer to a bowl with the coconut milk, stir to combine, then allow to soak while you prepare the rest of the cake.
3. Sift the flour, baking powder, baking soda and salt into a bowl. Set aside for the time being.
4. Combine the butter, brown sugar and golden syrup in the bowl of a food processor fitted with the paddle attachment and blend on medium-high speed until creamy. Add the eggs, one at a time, beating well after each addition. The mixture will have the appearance of scrambled eggs at this stage, which is normal. Scrape down the bottom and sides of the bowl, then add the oats soaked in coconut milk. Beat on low speed until just combined, then add the sifted dry ingredients and mix a few seconds longer – it won’t be completely incorporated yet.