4oz butter – melted
2 tablespoons golden syrup
¾ cup brown sugar
2 eggs – beaten
½ cup coconut
2 cups gluten-free self raising flour – sifted
2 level teaspoons ground ginger
1 level teaspoon cinnamon
½ teaspoon mixed spice
pinch of salt
½ cup milk
(shredded coconut and flaked almonds
Add the golden syrup to melted butter while still warm and stir in the brown sugar. When the mixture has cooled, add the beaten eggs and mix well. Stir in the coconut and add the sifted flour and spices alternately with the milk.
Pour into a greased and lined 18cm square cake tin.
Sprinkle the shredded coconut over the batter and then scatter with flaked almonds.
Bake in a moderate oven (160°c fan forced) for about 35-40 minutes or until a skewer comes out clean.
Using gluten-free flour makes this a nice light textured cake.Add a comment