Sticky Date and Coconut Cake

Photo: Randy Mayor; Styling: Jan Gautro
Coat the bottom and sides of the pan with cooking spray so this puddinglike cake doesn't stick. Prepare the topping while the cake bakes in step 3.
Yield: 12 servings (serving size: 1 wedge)
Ingredients
- Cake:
- 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
-
Topping: - 2/3 cup packed light brown sugar
- 1/2 cup flaked sweetened coconut
- 2 1/2 tablespoons butter
- 2 teaspoons fat-free milk
Preparation
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.
Nutritional Information
- Calories:
- 268 (22% from fat)
- Fat:
- 6.5g (sat 4.2g,mono 1.6g,poly 0.3g)
- Protein:
- 2.5g
- Carbohydrate:
- 51.6g
- Fiber:
- 1.7g
- Cholesterol:
- 31mg
- Iron:
- 1.2mg
- Sodium:
- 313mg
- Calcium:
- 46mg
Member Ratings and Reviews
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I followed the directions exactly and the cake came out great! It was a big hit with company.02/15/09
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Amazing! Replaces our former high calorie date pudding cake we made every Christmas and is every bit as good. In fact I'll make it more often now that it's no longer a guilty pleasure dessert.02/15/09




