2 large "Granny Smith" apples (or good cooking apples)
1 cup chopped dates
1 teaspoon bicarbonate of soda
1 cup boiling water
125g butter
1 teaspoon vanilla essence
1 cup sugar
1 egg
1½ cups plain flour
60g butter
½ cup brown sugar
¼ cup cream
¾ cup shredded coconut
Finely chop and combine apples and dates, mix in bicarb soda and boiling water cover and let stand.
Grease deep 19cm cake pan, line with paper. (if you are using a shallower tin ensure that the paper on the side rises above the top of the pan.)
Beat butter, sugar and vanilla essence in a large bowl with an electric mixer until light and creamy. Add egg and beat until combined. With a wooden spoon, alternatively blend in parts of the apple date mixture and flour. Pour into prepared pan and bake in a moderate oven for 50 minutes. Pour topping over the top of cake and sprinckle top with additional coconut. Return to oven and cook for a further 30 minutes. Topping should be golden brown and caramelised. Allow to cool in pan.
Combine butter, sugar, cream and most of the coconut in a pot. stir over a low heat until butter is melted and ingrediants combined.