Melt butter and golden syrup in a saucepan large enough to mix all the ingredients.
Stir in coconut, raisins, walnuts and sugar. Lightly beat egg. Add to saucepan mixing until well combined. Press into a greased 20 x 30cm sponge roll tin.
Pour mixture into a baking paper lined 22cm loaf tin. Bake at 180°C (or 160° fan forced) for 45 to 50 minutes or until loaf springs back when lightly touched.
Bake at 180°C (or 160° fan forced) for 35 to 40 minutes or until cake springs back when lightly touched.
Sift flour and cocoa into bowl, add remaining ingredients and beat on low speed with an electric mixer until combined.
Beat butter in a small bowl with an electric mixer until as white as possible.
Pour mixture into a baking paper lined 20cm round cake tin. Bake at 180°C (or 160° fan forced) for 50 to 55 minutes or until cake springs back when lightly touched.
Sift together the icing sugar and cocoa, add the coconut and sultanas.
Melt butter in a large saucepan. Add brown sugar, golden syrup and condensed milk; stir over a medium heat until boiling. Lower heat and cook, stirring for 10 minutes.
Combine sugar, water, vinegar and glucose syrup in a large pot over low heat until sugar dissolves. Stir once. Turn to high. DO NOT STIR.
Dissolve gelatine in boiling water. Pour over sugar, add vanilla and tartar.
Remove to a cool surface. Stir in the peanuts and pour mixture into the pan, spreading the nuts evenly. Let peanut brittle set and cool before breaking into bite-size pieces.