Rich Date and Coconut Cake
This is from a Cooking Light magazine (but don't let that dissuade you!). I was served this at a friend's house and thought surely it was chocolate! It tastes so decadent and rich, with a lovely caramelized coconut crunch on top. Easy to make and a big hit with company. Serve with vanilla ice cream.
INGREDIENTS
Nutrition- 1cup chopped pitted dates
- 1cup water
- 1teaspoon baking soda
- 3tablespoons butter
- 1dash salt
- 1 1⁄2cups all-purpose flour
- 1teaspoon baking powder
- 1⁄2teaspoon salt
- 1cup granulated sugar
- 1teaspoon vanilla extract
- 1
Topping
- 2⁄3cup packed light brown sugar
- 1⁄2
- 2 1⁄2tablespoons butter
- 2teaspoons milk
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DIRECTIONS
- Preheat oven to 350°.
- Combine first 5 ingredients in a small saucepan and bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
- Gently spoon flour into measuring cups and level (don't pack). Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch spring-form pan coated with cooking spray. Bake at 350° for 20 minutes.
- While cake is baking, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake. Let it glop into the batter. Cover the whole top of cake. Bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. (I had to bake mine longer). Cool in pan 5 minutes on a wire rack. Run a knife around outside edge and remove ring. Cool completely on a wire rack before serving.
- This doubles just fine. I used a 10" and a 5" springform. I haven't tried freezing it, but am curious how that would work. Super-yummy! Both men and women raved over it. Very satisfying and rich.
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