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Golden Syrup and Coconut cake

Close up of a bundt

Today, we’re diving into a recipe that’s an absolute delight to your taste buds and a breeze to make. Seriously, if you’re a fan of these flavours that meld beautifully, you’re in for a treat. Golden syrup meets coconut in this culinary matrimony, and let me tell you, it’s love at first bite! 😂🍰💕

The Star Ingredients:

  1. Golden Syrup: Adds a rich, caramel-like sweetness to your cake. It’s got a texture that’s a cross between honey and molasses, but it’s unique in its own right. My favourite brands are Lyles and CSR Golden Syrup.
  2. Butter: The unsung hero that gives your cake that beautiful, moist crumb. Let’s face it, everything is better with butter, especially when it’s cake. I always use unsalted butter for my cooking and baking.
  3. Self-Raising Flour: If you’re looking for fluffiness incarnate, look no further. Self-raising flour takes the cake (pun totally intended!) to new heights—literally. I don’t normally purchase SR flour but for Bake Club it can be handy. So today I had some to use up. And don’t forget to always check the Use by dates on your raising agents.
  4. Castor Sugar: Finer than granulated sugar but not as fine as powdered sugar, castor sugar dissolves evenly and efficiently, ensuring your cake has a smooth, light texture.
  5. Coconut: You get that subtle, tropical flair from the coconut, which amps up the flavour and adds a lovely texture to each bite.
  6. Eggs: The ultimate binding agents, eggs ensure your cake has the perfect consistency.

The Icing on the Cake

And of course, what’s a cake without its crowning glory: the icing! Now, you might notice there’s no photo of the cake with icing on my blog. Full disclosure: one of my (very eager) family members cut into the cake before I could whip up the icing and snap a pic. So, let your imagination run wild on what this beauty could look like with its icing robe!

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

The Quick and Quirky Icing Recipe:

  • Icing Sugar: The essential sweet component that gives your icing that melt-in-your-mouth feel. Pure or soft is fine here.
  • Butter: Yep, butter makes another appearance, this time to add a creamy, rich texture to your icing.
  • Honey: A touch of natural sweetness to enhance the flavors.
  • Vanilla Extract: A dash to balance and for that fragrant kick!
  • Hot Water: To get the consistency just right.

Alright, I won’t keep you waiting any longer. Head on over to the recipe card for the full low-down on how to create this masterpiece in your own kitchen. 🎉🍴

PS. If you whip up this heavenly cake, don’t forget to share your masterpieces and tag me. I’d love to see how your cakes turn out! Happy baking! 🌟

Golden Syrup and Coconut cake

4.75 from 4 votes

5 stars tells us you love the recipe

I love the flavour of Golden Syrup, don't you? With the addition of coconut, this cake is delicious and really easy to make.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Difficulty Easy
Course Afternoon Tea, Cake, Dessert, Morning Tea
Cuisine Australian
Servings 12
Method Thermomix


  • Thermomix


  • 160 g Golden Syrup
  • 130 g Butter
  • 320 g Self Raising Flour
  • 100 g Castor Sugar
  • 30 g cup Coconut
  • 110 g 2 eggs, lightly beaten
  • 220 g Milk
  • 60 grams Butter
  • 1 teaspoon Honey
  • 1 Pinch Flaked Salt
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Icing Sugar
  • 1 tablespoon Hot Water


  • Preheat the oven to 180c fan
  • Combine flour, sugar and coconut in the TM bowl and sift on speed 5 for 10 seconds then set aside.
  • Add butter and Golden Syrup to the TM bowl and heat to 70c/4 mins/speed 2
  • Weigh the eggs and milk into a jug.
  • Put the butterfly in place, and on speed 3, slowly add the flour mixture alternately with the egg and milk mix.
  • Pour the mix into a prepared 20 x 20 cm cake tin.
  • Bake for around 30 mins or when the cake is a golden brown colour. (The time will depend on your oven and the hight of your cake tin.)
  • While the cake is cooling make the icing sugar
  • Add the butter and honey to the TM bowl. Beat on speed 3.5 for 15 seconds. Add the icing sugar, salt and the vanilla extract and beat a further 15 seconds.
  • Check the consistency of the icing and if needed, add the hot water a bit at a time through the hole in the lid while the blades are running.
  • Add to the cake when it’s completely cooled.

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