Coat the bottom and sides of the pan with cooking spray so this pudding-like date and coconut cake doesn't stick.
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
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk
How to Make It
Preheat oven to 350°.
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.
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.
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.
Prepare the topping while the cake bakes in step 3.
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!
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!
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