Date And Coconut Cake

55 minutes Prep: 15 minutes Cook: 35 minutes

159 calories per serving view nutrition facts

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For the cake:
1	cup	dates	chopped pitted
1	cup	water
1	teaspoon	baking soda
3	tablespoons	butter
1	dash	salt
1 1/2	cups	flour, all-purpose
1	teaspoon	baking powder
1/2	teaspoon	salt
1	cup	granulated sugar replacement
1	teaspoon	vanilla extract
1	large	egg	lightly beaten
1	x	nonstick cooking spray

For the topping:
2/3	cup	brown sugar, light	packed
1/2	cup	coconut flakes, unsweetened
2 1/2	tablespoons	butter
2	teaspoons	milk, skim

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.

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Serving Size 63g

Amount per Serving

Calories 159 37% of calories from fat