About this recipe:You can't go wrong with these heavenly little cakes. Perfect for cake sales or school fetes. The delicious base is crisp on the bottom, and topped with a light, moist and heavenly spiced cake.
250g caster sugar
175g dark brown soft sugar
250g plain flour
110g butter, softened
40g desiccated coconut
60g chopped walnuts
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
125g icing sugar
1 tablespoon milk
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Grease a 20x30cm tin.
In a medium bowl, combine the sugar, dark brown soft sugar, flour and butter; rub together until the mixture is in coarse crumbs. Remove 400g of the mixture to another bowl, and reserve the rest.
Stir the coconut and walnuts into the 400g of the sugar mixture. Pat firmly into the greased tin. Stir the bicarb, salt and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the base in the tin.
Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using icing sugar and enough of the milk to give it a drizzling consistency. Drizzle over cake before cutting into slices.
Delicious. I am trying to cut down on the amount of sugar in recipes so cut down the total amount of sugar from 425g to 300g. Still quite sweet for my taste so will try and cut down a bit more next time. - 08 Jan 2015