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For the cake:
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Preheat oven to 180u00b0C (350u00b0F), grease and lightly flour an 8-inch (20cm) square (or round) cake tin.
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In a bowl, place apples, dates, baking soda and boiling water, give it a gentle stir and set aside to cool for about 18-20 minutes until dates are nice and soft, stirring occasionally.
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In another bowl, sift flour and salt together.
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Once apple date mixture has cooled, stir coconut oil, egg and vanilla into apple date mixture.
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With a metal spoon, stir sifted flour and salt gradually (about 4 tablespoons at a time) into the apple date mixture until all the flour is combined. Spoon cake mixture into cake tin and level out. Bake for 30 minutes.
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For the coconut topping:
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In the microwave, gently melt coconut oil and honey. Once mixture is liquid, take out of the microwave and stir in almond milk and desiccated coconut. Mix together well.
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Spoon coconut topping over the baked cake and press down with the back of a metal spoon to get an even layer. Return cake to oven until topping is golden, about 10 minutes. Keep an eye on it, it browns quickly.
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Place cake on a cooling rack and allow to cool in the cake tin. Slice into squares, gently lift out with a spatula or cake flip, and serve.
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Notes:
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1. I like to check the cake halfway through cooking time. If it's already golden enough, which it might be depending on your oven, cover the top with a piece of silver foil and continue baking.
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2. This cake is delicious as a dessert! Serve warm with whipped cream or ice cream. I also like it straight out the fridge in summer. It's absolutely delicious either way!
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3. This can be made a few days ahead of time. In fact, it just gets better as the flavours enhance over time! It freezes brilliantly, too.
