Cake of the month: lumberjack cake

LUMBERJACK CAKE

This old-fashioned apple and date cake, topped with chewy caramelised coconut, is sure to become a family favourite.

Lumberjack cake

SERVES 12 PREP AND COOK TIME 1 HOUR 45 MINUTES

2 large (400g) apples, peeled, cored, chopped

1 cup (150g) finely chopped, seeded dried dates

1 teaspoon bicarbonate of soda

1 cup (250ml) boiling water

125g butter, softened

1 teaspoon vanilla extract

1 cup (220g) caster sugar

1 egg

1½ cups (225g) plain flour

COCONUT TOPPING

60g butter, chopped

½ cup (110g) firmly packed brown sugar ½ cup (80ml) milk ½ cup (50g) shredded coconut

1 Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm square cake pan; line base and sides with baking paper.

2 Place apple, dates and soda in a large bowl, stir in the water. Stand for 10 minutes.

3 Meanwhile, beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Add egg; beat until just combined, Add butter mixture to apple mixture; stir to combine. Stir in sifted flour.

4 Pour the cake mixture into pan; smooth top. Bake for about 50 minutes or until a skewer inserted into cake comes out clean.

5 COCONUT TOPPING Meanwhile, stir all ingredients in a medium saucepan over low heat until butter melts and sugar dissolves.

6 Remove cake from oven; carefully spread warm Coconut Topping evenly over cake. Bake for a further 20 minutes or until the topping is browned. Stand for 5 minutes. Turn, top-side up, onto a wire rack to cool.

Suitable to freeze. Not suitable to microwave.