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    You are in: Home / Recipes / Coconut Date Cake Recipe
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    Coconut Date Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Cathy Billingham's Note:

    From a Stork margarine competition in 1966 (South Africa). It is one of 20 recipes provided, and the competition required entrants to predict the order in which these cakes would be placed by the judges at the Stork Bake-Off Finals. (Winning prize was an Opel Kadett, a fridge and stove, plus R500, an electric mixer and R50 worth of kitchen utensils.) This cake is delicious, and was contributed by (as per the pamphlet) Mrs R.P. Muller, House No.1, Mooi River. One day I will try the other 19 recipes. (Found in my Mother's recipe collection.) We don't make the filling, we just sandwich it together with chocolate glace icing.

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    Ingredients:

    Serves: 8-12

    Yield:

    cake

    Units: US | Metric

    Filling

    Directions:

    1. 1
      Pour hot water over dates and baking soda; leave aside.
    2. 2
      Cream butter/margarine and sugar, add beaten egg.
    3. 3
      Stir in date mixture and add vanilla, salt and coconut,
    4. 4
      Stir in sifted flout and baking powder.
    5. 5
      Bake in 2 prepared cake pans at 375 degrees F for 20 - 30 minutes.
    6. 6
      Filling:
    7. 7
      Cook sugar, cocoa, water, dates and butter/margarine until thick. Add coconut.
    8. 8
      To be spread between the two cake layers.
    9. 9
      Decorate top of cake with chocolate icing.

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    Nutritional Facts for Coconut Date Cake

    Serving Size: 1 (117 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 534.8
     
    Calories from Fat 187
    35%
    Total Fat 20.8 g
    32%
    Saturated Fat 14.5 g
    72%
    Cholesterol 57.5 mg
    19%
    Sodium 523.0 mg
    21%
    Total Carbohydrate 85.3 g
    28%
    Dietary Fiber 4.9 g
    19%
    Sugars 55.8 g
    223%
    Protein 5.6 g
    11%

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