Cream butter, sugar, golden syrup. Then add other ingredients. Spread in a Swiss roll tin.
Bake 180C for 20-25 minutes.
Icing:
Warm condensed milk and butter in a saucepan over low heat. Blend in icing sugar, then coconut and lastly the cocoa. Mix well and spread on cake while hot. Cut into squares when it has cooled a little.
Comments: VERY GOOD Source: Onslow College Cookbook, page 138
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