This cake is divine !

Ingredients:

1 c each of chopped macadamia and Brazil nuts,
¾ c coconut
TOFFEE:
125g butter,
½ c cream,
2 c brown sugar.
CAKE:
225g butter,
1 ½ c sugar,
4 eggs,
2 tsp van ess,
2 ¼ c self raising flour,
2 tsp cinnamon,
¾ c milk.

Method:

Preheat oven to 160, grease and line a 25cm square cake tin.
Spread nuts and coconut in cake tin, cook until toasted. Combine toffee ingredients together in a saucepan over a low heat. Pour over the nut mixture.
Cake mixture, cream butter and sugar until light and fluffy, add eggs one at a time and beat well after each addition.
Fold in sifted dry ingredients alternately with the milk.
Pour over the toffee mix.
Bake 1hr 15mins