Quick & Easy

Lumberjack cakes

12 Item


Coconut crust


1.Preheat oven to 180°C (160°C fan-forced).
2.Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
3.Place apple in a small saucepan with dates, soda and the water; bring to the boil. Remove from heat; cool for 20 minutes.
4.Beat butter, extract, sugar and egg in a small bowl with an electric mixer until light and fluffy. Stir in flour and apple mixture. Spoon mixture into cases.
5.Bake cakes for 15 minutes.
6.Meanwhile, to make coconut crust: Stir ingredients in a medium saucepan over medium heat until sugar dissolves.
7.Spoon hot coconut crust on hot cakes; bake for a further 10 minutes or until crust is browned. Stand cakes in pan for 10 minutes; turn, top-side up, onto wire rack to cool.
8.Dust cakes with icing sugar before serving.

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