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
250mL boiling water
150g brown sugar
1 tsp vanilla essence
1 tbsp golden syrup
100g shredded coconut*
*Alternatively use half desiccated and half chips/flakes
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
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
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