Sticky Date and Coconut Cake

Delicious, have made this cake 5 or 6 times to rave reviews! Recommend adding dash of cardamom to the dry ingredients and splash of rum to the topping.

This was awesome! I doubled the topping amount and spooned it on as it was a little thick but it turned out amazing. All of my guests asked for seconds! I will make again.

This is fabulous and sure to wow your guests! I have made this 4 times now, and everyone raved about it. For the topping I recommend increasing the amount of coconut to 3/4 cup and substituting 2 teaspoons rum instead of milk. Then use a little milk or half and half to thin out the topping to make it easier to spread on cake. Delicious!

I followed the directions exactly and the cake came out great! It was a big hit with company.

Amazing! Replaces our former high calorie date pudding cake we made every Christmas and is every bit as good. In fact I'll make it more often now that it's no longer a guilty pleasure dessert.

This was wonderful! I was a little worried that the cake wouldn't have a lot of flavor since there wasn't any cinnamon or other spices in the batter, but it was wonderful. The cake balanced out the sweetness of the topping, and the dates kept the cake very moist. Several friends also had a slice over coffee and raved!

We were surprised that the dates virtually melted-away in the finished "puddinglike" cake. Rich, buttery, and different from what we usually try for dessert. Small serving size needed to keep the calories down.

This was so fabulous. My husband remembers a recipe his mother used to make as a kid. He raved and raved. People thought there was chocolate in it. Extremely moist and be sure to have a good cup of coffe with it. It was very easy to throw together, however there was not enough coconut frosting for the whole cake. I wondered if i did somehting wrong, but I just started in the center and moved it out as far as I could with out ruining the cake DEfinitely a keeper and wonderful for special occasions!

OMG! This was quite possibly the BEST cake I have ever made! I followed the recipe perfectly, and it turned out spectacular! It is very sweet (I can't imagine how sweet it was before CL Lightened it up!). Served it warm, with a scoop of coconut sorbet to company, and one of my guests is going to serve it for Christmas Dinner Dessert. I don't usually care for dates, but after boiling them, then mixing in the batter, it is more pulp than chunks. Excellent!

This recipe was fantastic! My whole family loved it, including two picky boys who were afraid to try something made with dates. The topping is buttery and heavenly, a little crunchy. The cake is moist and delicious. Since the cake is quite rich tasting, the serving size is perfect. This one is definitely a keeper.

This is NOT a LIGHT recipe, but it tastes fabulous. I couldn't believe something like this was in Cooking Light. 51 carbs per serving, and the serving is a 12th of a cake, not the usual 8th or 10th. Oh well. It's a wonderful cake, though I agree with the poster who said she tasted a lot of sugar. I think I'm going to try this with this change: Add the coconut to the cake batter, and omit the sugary topping. That would remove a lot of the sugar, I think.

I liked this cake a lot. I used a little less sugar and applesauce instead of oil in the cake. However, I couldn't get the topping to melt. It still tasted good, and I would probably make it again.

My family and I enjoyed this recipe. Will definitely make again!

I followed this recipe to the letter and was very disappointed with the outcome. All I could taste was the sugar in and on top of the cake. This is one of a few CL recipes that did not meet my expectations, especially since it was listed as Best of 2008. I will not make this one again.