This cake is meant to have originated from Australia, it is moist and sweet and so delicious!
2 apples, Granny smith are great for this, peeled, cored, chopped finely
1 cup finely chopped seeded dried dates
1 tsp bicarbonate of soda
1 cup boiling water
125 g butter, softened
1 tsp vanilla extract
1 cup caster sugar
1 cup plain flour
½ cup of self raising flour
60 g butter, chopped
1/2 cup firmly packed brown sugar
1/2 cup milk
2/3 cup shredded coconut
Preheat oven on convection to 180°C (160°C fan-forced). Grease deep 23cm-square cake pan; line base and sides with baking paper.
Combine apple, dates and soda in large bowl, stir in the water, stand 10 minutes.
Meanwhile, beat butter, extract, sugar and egg in small bowl with electric mixer until light and fluffy. Add butter mixture to apple mixture; stir to combine. Add sifted flours and stir to combine.
Pour mixture into pan. Bake about 50 minutes or a skewer comes out clean.
To make the coconut topping, stir all ingredients in medium saucepan over low heat until butter melts and sugar dissolves.
Remove cake carefully from oven to bench. Using metal spatula, carefully spread warm topping evenly over cake; return to oven, bake about 20 minutes or until topping is browned. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool.