Preheat the oven to 180c. And butter a 24cm. Non-stick, springform cake tin.

Peel, core and chop the apples then combine the chopped apples, dates, bicarbonate of soda and boiling water and allow the mixture to cool.

Cream the butter and sugar until light then add the egg and vanilla, beating well. Add the flour to the butter mixture, alternatively with the fruit mixture.

Pour into a buttered 20cm. Cake tin and bake at 180c. For 60 mins.

Meanwhile, make the topping. In a saucepan, heat the butter and milk then add the sugar and coconut and simmer for two minutes until thick.

When the cake has finished baking, remove from the oven and pour the topping over. Return the cake to the oven for 15 minutes. If necessary, grill the top of the cake to darken the colour of the topping.

Allow the cake to cool in the tin then serve warm or at room temperature.

Per serving: 4240 Calories (kcal); 194g Total Fat; (40% calories from fat); 34g Protein; 619g Carbohydrate; 696mg Cholesterol; 2034mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 37 1/2 Fat; 20 1/2 Other Carbohydrates