Easy Anzac Cake: The classic biscuit flavour we love, in a cake

While every Anzac Day I try and made Anzac Biscuits, this Anzac Day Cake is a nice twist on the classic biscuits, with all the familiar flavours in a deliciously moist cake.

Growing up, I guess like many kids, I didn’t really feel anything about Anzac Day. We’d have special assemblies at school, and I’d understand that it was sad, but I didn’t under sacrifice and everything that Anzac Day was about.

Then I grew up, one of my best friends joined the Navy, and I met Shane, whose Dad served in the Navy as well, and I started to have a deeper understanding, and appreciation. I attended the Anzac Day Marches, and rarely missed a Dawn Service, even through pregnancies and newborn babies.

While the 100 year Anzac Dawn Service was very special, this morning’s service was one of the most beautiful I’ve experienced. With a talented choir, and students having researched servicemen and sharing their stories, it was beautiful to hear the tales, and the songs as the sun lit up the sky in tones of oranges and pinks behind us.

We then grabbed brekky and sat by the river, and because we’d been up and at them so early, it feels like the longest day, when it’s only just midday.

In the bakery close to home, they set up a table and started placing books that people didn’t want. Like a little library for people to take home, and give them a little extra life. I love a cookbook, so as soon as I spotted some old Women’s Weekly cookbooks, I nabbed them.

Inside one was this Anzac Day cake, and I knew I had to make it. With Golden Syrup and coconut, it’s those familiar flavours we have in Anzac biscuits, but in a cake. I’ve adapted the recipe slightly, to reduce the sugar – I’d love to eliminate it completely and maybe you could try it and let me know if you have success.

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Anzac Day Cake

  • Author: Chantelle Ellem


1 cup milk


1. Preheat the oven to 180°C (160°C fan-forced). Prepare a round silicon cake tin by spraying with cooking oil.
2. In a small microwave-safe bowl, place the butter and golden syrup. Cook in 30 second increments until melted and combined, and completely smooth.
3. Into a large bowl, place the butter mix, self-raising flour, coconut and sugar. Stir until combined. Add in the eggs, stir further, and then add in the milk, stirring until all combined and smooth.
4. Pour the mixture into the prepared tin, and place into the oven, cooking for 25-30 minutes or until cooked. Allow to cool.
To make the icing: Into a small mixing bowl combine the icing sugar, honey, butter, and vanilla and combine. The icing will be slightly dry, so add in the water until the icing is spreadable (adding more than the tablespoon if needed!). Spread onto the cake, and serve.

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