April 10, 2018

A clever cake take on the classic Aussie biscuit,  that we believe was originally from a Women's Weekly recipe, but we are not sure as Nan never wrote down the source. But it sure tastes good, allot like the biscuit.

  • Yields: 6-8 serves


125 g Nuttelex

1/2 cup golden syrup

2 cups self-raising flour

1/2 cup shredded coconut

1/4 cup caster sugar

1 cup milk

2 eggs

Honey Icing

1 1/2 cups icing sugar mixture

60 g Nuttelex melted

1 tsp honey

1 tsp vanilla essence

1 tbsp hot water (approximately)


1Preheat oven to moderate, 170°C.

2Prepare cup cake patty pans in muffin.

3Melt together Nuttelex & golden syrup in a small pan until smooth and set aside.

4Mix together self-raising flour, coconut and sugar. Stir in Nuttelex/ golden syrup mixture.

5Then slowly blend in combined milk and eggs, until smooth.

6Scoop mixture into prepared pans. Bake for 12-15 minutes until cooked when tested. Then let cool on a cooling rack.

Honey Icing

1Combine icing sugar, Nuttelex, honey, vanilla essence, and a dash of hot water to make thick icing.

2Spread icing over cooled cake or pipe onto cup cakes.