Sticky Date and Coconut Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Coat the bottom and sides of the pan with cooking spray so this pudding-like date and coconut cake doesn't stick. Ingredients:
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 |
2/3 cup packed light brown sugar |
1/2 cup flaked sweetened coconut |
2 1/2 tablespoons butter |
2 teaspoons fat-free milk |
Directions:
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.
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