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Sticky Date and Coconut Cake

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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

Prepare the topping while the cake bakes in step 3.