Sticky Date and Coconut Cake

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