Lumberjack Cake

Prep: 20 mins || Cook: 1 hr 50 mins || Serves: 8


2 large apples, peeled, cored and cut into cubes

1 cup dates, chopped

1 cup water, boiling

1 teaspoon bicarbonate of soda

125g butter, softened

1 cup caster sugar

1 teaspoon vanilla extract

1 egg

1 cup plain flour

1/2 cup self-raising flour


60g butter

1/2 cup brown sugar

1/2 cup milk

1 cup shredded coconut


Combine apples, dates and bicarb soda in a medium bowl. Add water and leave for 10 minutes.

Beat 125g butter, caster sugar, vanilla, and egg, until light and fluffy. Slowly add apple and date mixture (do not drain the water from the mixture). Slowly fold in both plain and self-raising flour.

Pour into prepared cake tin and bake for 45-50 minutes. Cake should spring back when ready, or when a skewer is inserted the skewer should come out clean.

Combine 60g butter, brown sugar and milk in saucepan over medium heat. Stir until sugar dissolves. Add coconut and stir for a further 1-2 minutes.

Remove cake from oven and evenly spoon coconut topping over cake. Return to the oven for a further 20 minutes, or until coconut is brown.

Stand cake for 5 minutes before turning onto a wire rack or plate.

Serve warm or cold, with ice-cream or cream.