Into a whiz place the apples and chopped dates and whiz for 1 min. Next add the carb soda, lemon zest, boiled water, and butter and whiz a further 1 min till chopped finely.
Add caster sugar, vanilla essence, eggs and custard powder, whiz again till combined
Add both flours and whiz again until as smooth as you like it.
Pour into a 23cm round springform tin greased with butter- into preheated oven - 180 degrees C fan forced - on mid to lower shelf. Some ovens may vary with heat settings.
While the cake is cooking make the topping;
in a small saucepan place 60g butter, 1/2 cup brown sugar, 2 tablespoons powdered milk and 1/4 cup water. Warm till the butter is melted and all ingredients are combined.
stir whilst bringing to the boil and add lemon juice - remove from heat - can add more water if needed. (looking for thick sauce consistancy)
When cake is almost finished (at about 10 minutes to go) skewer top all over and pour topping onto cake. Sprinkle the shredded coconut over top and Cook for further 10 mins or until coconut is lightly browned.