Rich Date and Coconut Cake

photo by Frau Frau

- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
1 10
- Serves:
- 10-12
ingredients
- 1 cup chopped pitted dates
- 1 cup water
- 1 teaspoon baking soda
- 3 tablespoons butter
- 1 dash salt
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
-
Topping
- 2⁄3 cup packed light brown sugar
- 1⁄2 cup sweetened flaked coconut
- 2 1⁄2 tablespoons butter
- 2 teaspoons milk
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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