Lumberjack Cake

Why You’ll Love Lumberjack Cake Recipe

I love this recipe because it’s easy to make and incredibly satisfying. The cake itself is soft and lightly spiced, the fruit adds natural sweetness, and the coconut topping gives it a rich finish. It’s perfect with a cup of tea and works just as well for everyday baking as it does for sharing with guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 large apples, grated
1 cup dried or fresh dates, chopped
1 tsp baking soda
½ cup boiling water
125g butter, melted
1 cup sugar
1 egg
1 tsp vanilla essence
1 ½ cup plain flour
1 tsp baking powder
1 Tbsp icing sugar to serve

Topping
60g butter, melted
½ cup brown sugar
2 Tbsp milk
1 cup shredded coconut

Directions

I start by preheating the oven to 180°C fan bake and greasing and lining a 22cm round cake tin. In a bowl, I add the grated apples, chopped dates, and baking soda. I pour over the boiling water, mix everything together, and set it aside for about 10 minutes while I prepare the batter.

In a large microwave-safe bowl, I melt the butter. I whisk in the sugar until combined, then add the egg and vanilla essence and mix again until smooth.

Next, I add the apple and date mixture to the bowl. I sift in the plain flour and baking powder, then gently fold everything together just until combined. I pour the batter into the prepared cake tin and bake until the cake feels set and springs back lightly when pressed.

While the cake is baking, I prepare the topping by mixing the melted butter, brown sugar, milk, and shredded coconut together in a bowl.

Once the initial baking time is up, I carefully remove the cake from the oven and spread the topping evenly over the surface. I return the cake to the oven and bake again until the topping is golden and caramelized.

After baking, I let the cake cool in the tin before turning it out onto a serving plate. Just before serving, I dust the top lightly with icing sugar.

Servings and Timing

This recipe makes about 12 servings.
Prep time is approximately 15 minutes.
Initial bake time is about 55 minutes.
Additional bake time with topping is around 20 minutes.
Total time comes to roughly 1 hour and 35 minutes.

Variations

I sometimes add a pinch of cinnamon or mixed spice to the batter for extra warmth. When I want more texture, I use a mix of shredded coconut and coconut chips for the topping. I’ve also tried serving this cake warm with a scoop of vanilla ice cream for a more indulgent dessert.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, I warm individual slices gently in the microwave, which brings back the soft texture and enhances the flavors.

FAQs

Do I need to peel the apples?

I usually don’t peel them, but I will if I want a smoother texture.

Can I use only dried dates?

Yes, dried dates work perfectly and add great sweetness.

How do I know when the cake is cooked?

I press lightly on the top, and if it springs back, the cake is ready.

Can I make this cake ahead of time?

I often bake it a day ahead because the flavors deepen overnight.

What if my topping browns too quickly?

I keep an eye on it and loosely cover the edges if needed.

Can I use a different pan size?

I stick with a 22cm round tin, but similar-sized pans work with adjusted baking time.

Is this cake very sweet?

It’s sweet but balanced by the apples and dates.

Can I freeze this cake?

I freeze it without the icing sugar dusting and add that after thawing.

Does this cake need frosting?

No, the coconut topping adds all the sweetness and texture it needs.

What’s the best way to serve it?

I love it slightly warm, dusted with icing sugar, alongside tea or coffee.

Conclusion

This lumberjack cake is a recipe I keep coming back to because it’s comforting, simple, and full of classic flavors. With its moist fruit-filled base and golden coconut topping, it’s the kind of cake that feels like home baking at its best.