Lumberjack Cake

2 large Granny Smith apples, cored & finely grated
1 cup chopped dates
1 tspn bicarb of soda
1 cup boiling water
1 cup white sugar
1 tspn vanilla essence
185 gm unsalted butter, softened
1 egg
1 ½ cups plain flour, sifted
½ cup milk
½ cup brown sugar
2/3rd cup shredded coconut
Preheat oven to 180°C. Mix together apples, dates, bicarb and boiling water. Cover and set aside to cool a little. In another bowl, beat white sugar, vanilla and 125 gm butter with an electric mixer. Add egg and beat until combined. Then beat flour and apple mix, alternately, into sugar mix. Place a piece of baking paper in bottom of springform cake tin and lightly spray with cooking oil. Then pour mixture into tin and bake for 40 mins. At the same time, gently cook milk, brown sugar, coconut and 80 gm butter in a saucepan until butter is melted and sugar is dissolved, stirring regularly. Spread coconut mix over the cake and bake for another 30 mins or until golden brown.