COCONUT LUMBERJACK CAKE

3 large tart apples (Granny Smiths are ideal) (about lb.), peeled, cored, 
and grated
1 1/4 cups pitted dates, finely chopped
1 1/4 teaspoons baking soda
1 cup boiling water
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, at room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon salt

COCONUT TOPPING
1/3 cup shredded coconut
1/2 cup firmly packed brown sugar
1/2 cup milk
1/4 cup (1/2 stick) butter, cut up

Preheat the oven to 350°F. . Butter an 11 x 7- inch baking pan .. Place the 
apples, dates, and baking soda in a large bowl. Pour in the boiling water 
and cover with plastic wrap. Set aside for 15 minutes .. Beat the butter, 
sugar, and vanilla in a large bowl with an electric mixer at medium speed 
until creamy. . Add the egg, beating until just blended. Beat into the apple
 mixture .. With mixer at low speed, gradually beat in the flour and salt. . 
Spoon the batter into the prepared pan .. Bake for 60 minutes (do not remove 
from the oven) .. Coconut Topping: Stir the coconut, brown sugar, milk, and 
butter in a medium saucepan over low heat until the butter has melted and 
the sugar has dissolved .. After the cake has baked for 60 minutes, spread
with the topping. Bake for 15 more minutes .. Iurn on the broiler. Broil 5-6 
inches from the heat source for 5-10 minutes, or until golden and bubbly. . 
Cool the cake completely in the pan on a rack. Makes one 11 x 7-inch cake
Prep: 30 min.
Cooking: 80-90 min .. Level: 1 . Keeps: 4-5 days

Reader's Digest Cakes



Reader's Digest Cakes 


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