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Photo of Lumberjack cake by WW

Lumberjack cake

Total Time
1 hr 15 min
20 min
40 min
Not only is this cake full of fruit, it’s full of flavour!


Green apple, unpeeled

3 medium, skin left on, grated

Dried dates

140 g, finely chopped, (1 cup)

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

¼ cup(s), (60ml)

Shredded or desiccated coconut

1 cup(s), (72g, shredded)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan- forced. Lightly spray a 16cm x 26cm slice tin with oil. Line with baking paper.
  2. Combine apples, dates, bicarbonate of soda and 1 cup (250ml) boiling water in a heatproof bowl. Stand for 5 minutes. Drain, reserving 12 cup liquid.
  3. Meanwhile, using electric beaters, beat 100g canola spread and 12 cup (110g) sugar until light and creamy. Beat in egg until just combined, then stir in flour, apple mixture and reserved apple liquid. Spread mixture into prepared tin and bake for 15 minutes.
  4. Combine milk, coconut, remaining canola spread and sugar in a small saucepan over medium heat, stirring until spread melts. Spoon coconut mixture over cake to thinly cover. Bake for a further 20 minutes or until a skewer inserted in the centre comes out clean. Cool in tin for 10 minutes before turning out onto a wire rack to cool. Cut cake into 15 pieces and serve.


SERVING SUGGESTION: Reduced-fat vanilla custard or yoghurt.