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.
Pour into small patty cake papers. If desired, decorate with sprinkles.
Sprinkle half the coconut over the base of a foil-lined baking dish. Top with marshmallows, white choc bits, nuts, cherries and remaining coconut.
Sprinkle over the Hundreds and Thousands and Sprinkles. Put in fridge for 30 mins to 1 hour to set.
It is with incredible sadness that I let you know of the passing of a co-founder of the Fundraising Directory...