Lumberjack Cake

Lumberjack Cake


"I love coconut and was looking for a recipe in which to use it and found several recipes for Lumberjack Cake. I combined what I liked from all the different recipes then added some things to suit my taste better (i.e. toasted coconut and cinnamon). It turned out great and is wonderful served with vanilla ice cream on the side."
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Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

  • Cook

  1. Prepare a 9 x 13 x 2 pan by spraying with PAM, or use a silicone flexible mold (I used Demarle cake mold). Preheat oven to 350 degrees.
  2. Pour boiling water over dates and add baking soda (mixture will foam), cool to room temp. Sift dry ingredients together.
  3. Beat sugar and softened butter until smooth, add eggs - beating one at a time until smooth and add vanilla. Add date mixture and mix until combined.
  4. Mix dry ingredients into wet ingredients and fold in apple/pears, spread into pan/mold.
  5. Bake for 40 - 45 minutes until wooden toothpick inserted in center comes out clean. Cool on rack.
  6. For Topping:
  7. Combine all topping ingredients in a medium saucepan and bring to rolling boil, boil for 4 minutes. Spread on top of cake. Sprinkle remainder of toasted coconut over top before serving to add a little crunch.
  8. Best served warm with a little vanilla ice-cream on the side.


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