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Photo of Lumberjack cake by WW

Lumberjack cake

Total Time
1 hr 5 min
20 min
45 min
Perfect for with afternoon tea or as a sweet after dinner treat, these moist, rich and utterly delicious cakes are even better when shared



3 medium, (green) peeled, cored, finely chopped

Dried dates

1 cup(s), finely chopped

Bicarbonate of soda

1 tsp

Reduced fat oil spread

150 g

Brown sugar

¾ cup(s), (165g)


1 medium

Plain flour

1½ cup(s), (225g)

Skim milk

½ cup(s), (125ml)

Shredded or desiccated coconut

40 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 23cm square cake tin with oil. Line base and sides with baking paper. Combine apple, dates, bicarbonate of soda and 1 cup (250ml) boiling water in a medium bowl. Set aside for 5 minutes.
  2. Meanwhile, using electric beaters, beat 100g spread and ½ cup (110g) brown sugar until light and creamy. Add egg and beat until just combined. Stir in flour and apple mixture. Pour mixture into prepared tin and bake for 25 minutes.
  3. Meanwhile, place milk, coconut and remaining spread and brown sugar in a small saucepan over medium heat. Cook, stirring, for 1 minute or until spread melts and mixture is combined. Remove cake from oven after 25 minutes. Spoon coconut mixture over cake to thinly cover. Bake for 20 minutes or until cooked when tested with a skewer. Cool cake in tin for 10 minutes before turning out onto a wire rack to cool. Cut into squares to serve.


TIP: You can substitute half the white flour with wholemeal flour.