This year, we didn’t manage to get to the Dawn Service for ANZAC day. We were there in spirit, but opted against taking a newborn (and her energetic big sister) out so early in the cold. We did, however, watch some of the commemoration services on, and I also baked a little ANZAC-inspired treat for afternoon tea. In years past, I’ve made  ANZAC slice and an ANZAC cheesecake. This year, I went even simpler, and made a loaf / cake. Flavoured with the all-important golden syrup, and filled with oats and coconut too. Topped with a rich coconut buttercream, although you could quite easily eat this loaf without the icing – perhaps warm with a little butter instead? ANZAC loaf with coconut icing

• 100g butter
• 150ml golden syrup
• 2 cups self raising flour
• 1/4 cup caster sugar
• 1/2 cup shredded coconut
• 1/2 cup rolled oats
• 2 eggs
• 180ml milk

Icing

• 75g butter, softened
• 2 cups icing sugar
• 2 tbs golden syrup
• 2 tbs milk
• 1/2 tsp vanilla bean paste
• 1/2 cup shredded coconut

1. Preheat oven to 180C. Grease and line the base and sides of a loaf tin.
2. Melt the butter and golden syrup in a small saucepan. Set aside to cool slightly.
3. Combine the dry ingredients in a large bowl. Make a well in the centre.
4. Lightly beat the eggs and milk, and add to the golden syrup mixture. Pour into the dry ingredients, and stir to combine.
5. Pour batter into the lined loaf tin, and bake for 40-45 minutes or until a skewer inserted comes out clean.
6. Cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
7. To make the icing, beat all ingredients except the coconut until light and creamy. Fold in the coconut, then spread icing onto the cake.

What about you? How did you commemorate ANZAC day this year?