This delicious cake will become a favourite. It's filled with apples and dates, then topped with crunchy, caramelised coconut.
Photo: Marina Oliphant
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- 125g butter, and extra for greasing cake tin
- 2 medium granny smith apples
- 185g dates
- 1 tsp bicarbonate of soda
- 1 cup boiling water
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla essence
- 1 1/2 cups plain flour
- 1/2 tsp salt
- 1/2 cup brown sugar
- 60g butter
- 1/3 cup milk
- 60g shredded coconut
Preheat oven to 180C.
Butter and line a loaf tin (14 centimetres x 24 centimetres).
Peel, core and cut apples into small pieces.
Chop dates and mix with apples and bicarbonate.
Pour boiling water over the top and leave until lukewarm.
Cream butter and sugar in an electric mixer until fluffy.
Add egg and vanilla and beat well.
Sift flour and salt into creamed mixture, alternately folding in the apple mixture.
Pour into tin and bake for one hour or until cooked.
For topping, mix sugar with butter, milk and coconut in a small saucepan over a low heat.
Spread over cooked cake.
Return cake to oven and bake for another 15 minutes until topping is golden-brown and crunchy.