| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- Butter for greasing
- Caster Sugar for dusting
- 125 grams Unsalted Butter
- 250 grams Golden Syrup
- 6 Eggs
- 120 grams Self Raising Flour
- 120 grams Rolled Oats
- 150 grams Desiccated Coconut
- 80 grams Icing Sugar
- 1/4 cup Caster Sugar
- 1/4 cup Dark Rum
- 1/4 Coconut fresh
- Cream to serve
Ingredients
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Instructions
- Preheat oven to 170ºC. Line and grease a 23 cm round cake tin; dust with caster sugar.
- Melt butter and golden syrup in a small pan over a low heat. Set aside to cool slightly, then beat in eggs.
- Combine flour, oats, coconut and icing sugar in a bowl; stir in butter mixture. Spoon into prepared tin and bake for 20-25 minutes or until a skewer comes out clean when inserted in centre. Set aside for 5 minutes.
- Meanwhile, bring caster sugar and rum to the boil, cook for 5 minutes, then set aside. Remove coconut shell and shred coconut meat into fine strips with a vegie peeler.
- Gently turn out cake onto a wire rack to cool. Serve drizzled with rum syrup, topped with coconut and a dollop of cream on the side.
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