3 medium, (green) peeled, cored, finely chopped
1 cup(s), finely chopped
Bicarbonate of soda
Reduced fat oil spread
¾ cup(s), (165g)
1½ cup(s), (225g)
½ cup(s), (125ml)
Shredded or desiccated coconut
1 x 3 second spray(s)
- 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.
- 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.
- 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.