Rich Date and Coconut Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is from a Cooking Light magazine (but don't let that dissuade you!). I was served this at a friend's house and thought surely it was chocolate! It tastes so decadent and rich, with a lovely caramelized coconut crunch on top. Easy to make and a big hit with company. Serve with vanilla ice cream. Ingredients:
1 cup chopped pitted dates |
1 cup water |
1 teaspoon baking soda |
3 tablespoons butter |
1 dash salt |
1 1/2 cups all-purpose flour |
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 sweetened flaked coconut |
2 1/2 tablespoons butter |
2 teaspoons milk |
Directions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a small saucepan and bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
3. Gently spoon flour into measuring cups and level (don't pack). 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 spring-form pan coated with cooking spray. Bake at 350° for 20 minutes.
4. While cake is baking, 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. Let it glop into the batter. Cover the whole top of cake. Bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. (I had to bake mine longer). Cool in pan 5 minutes on a wire rack. Run a knife around outside edge and remove ring. Cool completely on a wire rack before serving.
5. This doubles just fine. I used a 10 and a 5 springform. I haven't tried freezing it, but am curious how that would work. Super-yummy! Both men and women raved over it. Very satisfying and rich.
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