Ingredients
- ½ cup brown sugar
- 2 tablespoons golden syrup
- ½ cup Cobram Estate Light Flavour Extra Virgin Olive Oil
- 2 free range eggs
- ½ cup shredded coconut
- 2 cups self-raising flour
- ½ milk
Topping
- ¼ cup Cobram Estate Light Flavour Extra Virgin Olive Oil
- ½ cup brown sugar
- ½ cup milk
- 2 / 3 cup shredded coconut
- Cream, to serve
Method
1. Preheat oven to 180°C.
2. Lightly grease and line a 20cm cake pan.
3. In a saucepan combine brown sugar, golden syrup, and Cobram Estate Light Flavour Extra Virgin Olive Oil. Heat until just warm and sugar dissolved. Remove from heat and set aside.
4. Add flour and coconut to a large bowl and stir through cooled oil mixture, combined eggs, and milk. Stir until combined.
5. Pour mixture into greased and lined cake pan and bake for 40 minutes.
Topping
1. Heat oil, brown sugar, milk, and coconut in a small saucepan over low heat until sugar has dissolved. Remove from heat.
2. Remove cake from oven and spread topping evenly over cake. Return to oven and cook for a further 15 minutes or until a skewer inserted into the cake comes out clean.
3. Serve with cream.
