Date And Coconut Cake
.
Yield
12 servingsPrep
15 minCook
35 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake | |||
| 1 | cup |
dates
chopped pitted |
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
baking soda
|
|
| 3 | tablespoons |
butter
|
|
| 1 | dash |
salt
|
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
granulated sugar replacement
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | x |
nonstick cooking spray
|
* |
| For the topping | |||
| ⅔ | cup |
brown sugar, light
packed |
*
|
| ½ | cup |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 2 ½ | tablespoons |
butter
|
|
| 2 | teaspoons |
milk, skim
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake: | |||
| 237 | ml |
dates
chopped pitted |
|
| 237 | ml |
water
|
|
| 5 | ml |
baking soda
|
|
| 45 | ml |
butter
|
|
| 1 | dash |
salt
|
*
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
granulated sugar replacement
|
* |
| 5 | ml |
vanilla extract
|
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | x |
nonstick cooking spray
|
* |
| For the topping: | |||
| 158 | ml |
brown sugar, light
packed |
*
|
| 118 | ml |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 38 | ml |
butter
|
|
| 1E+1 | ml |
milk, skim
|
|
Directions
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 ½ 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.
