Sticky Date and Coconut Cake

Sticky Date and Coconut Cake Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Coat the bottom and sides of the pan with cooking spray so this pudding-like date and coconut cake doesn't stick.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 268
Caloriesfromfat 22 %
Fat 6.5 g
Satfat 4.2 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 2.5 g
Carbohydrate 51.6 g
Fiber 1.7 g
Cholesterol 31 mg
Iron 1.2 mg
Sodium 313 mg
Calcium 46 mg

Ingredients

Cake:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
Topping:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk

Preparation

1. Preheat oven to 350°.

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.

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.

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.

Note:

Prepare the topping while the cake bakes in step 3.

Kathy Kitchens Downie,

December 2008
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