Apple & Coconut Crunch Cake

Apple & Coconut Crunch Cake



175g stoned dates

1 tsp bicarb soda

2 green apples, peeled and chopped

100g unsalted butter

100g golden caster sugar

75g brown sugar

250g self-raising flour

2 eggs

250mL boiling water


75g butter

150g brown sugar

100ml cream

1 tsp vanilla essence

1 tbsp golden syrup

100g shredded coconut*

*Alternatively use half desiccated and half chips/flakes

Special Equipment

23cm loose-bottomed cake tin



Cover dates and bicarb soda with boiling water.

Simmer gently about 4 min, or until dates are soft.

Add apples, then remove from the heat.

Add butter and allow to melt.

Add sugars and flour and combine gently, then add eggs.

Pour mix into buttered and lined cake tin.

Bake at 180°C for 30 minutes.

Meanwhile, prepare the topping.


Place all topping ingredients in a saucepan, except coconut.

Bring to the boil and cook for 2-3 minutes.

Add coconut, and remove from the heat.

Remove cake from oven and lower temperature to 160°C.

Gently spread topping over the cake.

Bake for another 15 minutes, uncovered.

Cover with foil, and bake for a further 15min, covered.

Remove from tin while still warm.

Serve with cream

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].

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