Preheat oven to 180C/350F. Take an 8 inch (20cm) Square cake tin and line it with baking paper. Make sure the paper is long on 2 of the sides to help remove the cake once the sauce has been added.
Place the eggs into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg on high for 5 minutes.
Add the maple syrup and vanilla and whisk until large peaks have formed. Continue whisking on medium/high and add the milk.
In a separate bowl, lightly whisk the dry ingredients together. Ensure that the coconut flour has no lumps in it.
Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
Pour the batter into the tin and smooth out the top. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
Allow the cake to cool in the tin for 30 minutes.
After 30 minutes take the end of a wooden spoon and 'poke' holes in the cake at regular intervals (I did 4 or 5 rows of 5 holes; so 16-20 'pokes'). Do not make the holes too close together and do not push too far down; about 1/2 way is right.
Reserve a tablespoon or 2 of ANZAC Caramel and pour the rest over the Cake and spread it over the top and into the holes. Allow the cake to sit for at least 30 minutes in the fridge.
Remove the cake from the tin using the longer edges of baking paper and place on a serving tray.
Spread the Cream frosting over the top of the cake. Top with coconut, ANZAC biscuits and the extra ANZAC Caramel.
Serve and devour!
The cake needs to be kept in the fridge.