This Lumberjack cake is a moist apple and date cake with a delicious coconut topping.
Have you heard of lumberjack cake? It is an old fashioned apple and date cake with a yummy crispy coconut topping for a hearty morning tea.
How to make Lumberjack cake:
This recipe is made by mixing the grated apple and chopped dates with baking soda and boiling water. Set that aside while creating the batter, which is a mixture of butter, sugar, eggs and flour. Stir everything together and you have a delicious cake mixture.
Bake in the oven for 50 to 60 minutes or until it is cooked through and when you press the cake down it springs back. While the cake is cooking mix together the topping ingredients, which is brown sugar, milk, butter and coconut. I used a combination of shredded coconut and coconut chips which adds lovely texture.
Spread the topping mixture over the baked cake then cook for another 15 to 20 minutes until golden. This time will vary as all ovens are different and you don't want to burn the top.
Once your cake has cooled, sprinkle with icing sugar and serve. I like to serve mine with Greek yoghurt or whipped cream. This cake would also be delicious heated up as a hot pudding with a scoop of ice cream.
Common questions about Lumberjack cake:
Can this cake be made a day in advance? Yes, it actually tastes better the next day. Because it is a moist cake and also excellent heated up for dessert with ice-cream. Just keep it in an airtight container once it is completely cool.
What size cake tin should I use? My cake tin is 22cm and works really well for this recipe.
Do I put the coconut topping on when the baked cake is still hot? Yes, once the cake is cooked remove it from the oven and spread the prepared topping straight onto the top and pop back into the oven.
Can I just bake the cake without the topping? Yes, this is still a delicious moist cake without the crunchy topping. I would suggest dusting it with icing sugar and serving it with yoghurt. Yum.
If you need more easy, yummy cake recipes you can check out my Lime and coconut cake , Upside down plum cake or the family fav Chocolate Banana Cake
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Lumberjack cake
This easy lumberjack cake is made with apples, dates and has a delicious coconut topping.
Ingredients
- 2 large apples, grated
- 1 cup dried or fresh dates, chopped
- 1 tsp baking soda
- ½ cup boiling water
- 125g butter, melted
- 1 cup sugar
- 1 egg
- 1 tsp vanilla essence
- 1 ½ cup plain flour
- 1 tsp baking powder
- 1 Tbsp icing sugar to serve
Topping
- 60g butter, melted
- ½ cup brown sugar
- 2 Tbsp milk
- 1 cup shredded coconut (I used half coconut chips)
Instructions
- Preheat oven to 180°C fanbake. Grease and line a 22cm round cake tin.
- Add apples, dates and baking soda to a bowl. Pour in boiling water, mix together and set aside while you make the batter. (10 mins)
- Melt butter in a large microwave proof bowl, pour in sugar and whisk together. Crack in the egg and a teaspoon of vanilla then mix again.
- Add the apple and date mixture and sift in the flour and baking powder. Fold everything together until just combined.
- Pour into prepared cake tin and bake for 55 minutes. (or until cake springs back when you press it)
- Topping: Add all of the ingredients to a bowl and mix together.
- Remove the cake from the oven and carefully spread the topping over the cake. Return to the oven and bake for another 20 minutes.
- Remove from the oven and leave the cake in the tin to cool, then turn out and place on a serving plate.
- Dust the cake with icing sugar before serving.
Notes
- I used a 22cm cake tin for this recipe
- When returning the cake into the oven for the topping, keep an eye on it. Every oven is a little different and you don't want it to burn on the edges.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 358Total Fat: 15gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 49mgSodium: 276mgCarbohydrates: 55gFiber: 3gSugar: 39gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
EmP says
Absolutely delicious! I thought I’d wait till tomorrow for the flavour to come together overnight but screw it! I’m having it with custard right now and it’s absolutely delectable!
VJ cooks says
Hahaha, well that's got to be one of the best endorsements! So glad you enjoyed it!
Katie O'Keeffe says
Wondering if you've ever tried this with cream cheese frosting? I'm thinking of making the cake in two layers. Putting cream cheese frosting between and on top and then putting the crunchy coconut flakes in between the layers and on top. Finishing with a sprinkle of cinnamon and icing sugar...
VJ cooks says
I haven't but that sounds great. Let me know how you get on.
Katie Okeeffe says
I did it! I wish I could attach a photo. I added roasted chopped pecans to the cake mix along with a teaspoon of cinnamon. I then made a Swiss meringue cream cheese frosting. I baked two cakes but the second cake I left off the coconut from the topping so the top of the cake was more stable. I cut each cake in half and then layered cake, frosting, toasted shaved coconut, cake, frosting, coconut etc. for the top I left the top layer as the top cake that had the coconut cooked as per the recipe. I then naked frosted the outside of the cake by scraping back the frosting to a really thin coating and finally pressed toasted shaved coconut all over the outside. It’s like a cross between a lumberjack and a hummingbird bird cake - is it a lumberbird or a hummingjack? It looks beautiful and tasted delicious. We taste tested with a small 4” cake before deciding on making it for my father in laws 70th. The party is tomorrow so I’ll let you know what the verdict is!
VJ cooks says
Wow, sounds great! Maybe a Lummingbird hahaha. I'm sure everyone was super impressed.
Corina says
Would you have cooking times for this to be made in large muffin tray? Love to serve them individually. Thanks!
VJ cooks says
It depends on the size of your muffin tins, by 'large; do you mean 6 per tray? I would cook those for 20-30 minutes initially (or until a skewer cam out clean) then a further 10-15 minutes (or until golden and crispy) for the topping.