Photo: Randy Mayor; Styling: Jan Gautro
Yield
12 servings (serving size: 1 wedge)

Coat the bottom and sides of the pan with cooking spray so this pudding-like date and coconut cake doesn't stick.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.

Step 3

Weigh or lightly spoon flour into dry measuring cups; level with a knife. 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 springform pan coated with cooking spray. Bake at 350° for 20 minutes.

Step 4

To prepare topping, 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; bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack.

Chef's Notes

Prepare the topping while the cake bakes in step 3.

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