Nutritional Info

Nutrition Facts

Serving Size 1 (98g)

Calories 217
Calories from Fat 123 (57%)
Amount Per Serving %DIV
Total Fat 13.7g 21%
Saturated Fat 8.7g 44%
Monounsaturated Fat 3.4g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 72.3mg 24%
Sodium 359.8mg 16%
Potassium 134.6mg 3%
Total Carbohydrate 18g 6%
Dietary Fiber 1.7g 7%
Sugars 6.9g
Protein 4.7g 9%

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Recipe Description
This is a wonderful old fashioned dessert. The tenderest of cakes smothered in a molten buttery, crunchy topping. The alchemy between the two is irresistible.
Prep time
20 min
Cook time
37 min
Ready In
57 min

Ingredients

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Serves To:USMetric
1 Cup(c)  boiling water
1 Teaspoon(t)  baking soda
1 Cup(c)  pitted dates, cut into thirds
1 Tablespoon(T)  butter
8 Tablespoon(T)  unsalted butter, at room temperature
1 Cup(c)  sugar
1   large egg, at room temperature
1 Teaspoon(t)  pure vanilla extract
1 1/2 Cup(c)  cake flour, sifted
1/2 Cup(c)  walnuts, chopped
5 Tablespoon(T)  unsalted butter
3/4 Cup(c)  dark brown sugar, packed
5 Tablespoon(T)  half and half
1 1/2 Cup(c)  sweetened coconut, flaked or shredded

Preparation

Pour the boiling water into a small bowl, add the baking soda, and stir until it has dissolved. Place the dates in a 4 cup measuring cup or a bowl with a spout, and pour the baking soda mixture over them. Set aside to cool. Preheat the oven to 350° F. Grease a 13 by 9 inch baking pan. Cream the butter with an electric mixer on medium high speed. Gradually add the sugar and beat until light and fluffy, about 2 minutes. Scrape the bowl and beat in the egg, followed by the vanilla. Reduce the speed to low and add the flour in three additions, alternating with the date mixture in two additions, beginning and ending with the flour. Stir in the walnuts. Scrape the batter into the prepared baking pan, and bake on the center oven rack until the top is golden brown and the cake is beginning to pull away from the edges, about 25 minutes. Meanwhile, prepare the topping: Melt the butter in a small saucepan. Stir in the brown sugar and half and half. Add the coconut and mix well. Simmer, stirring occasionally, for about 10 minutes. As soon as the cake is done, remove it from the oven and turn on the broiler. Immediately spread the topping evenly over the hot cake. Place the cake under the broiler, setting it about 8 inches from the heat source, and broil until the topping bubbles and glazes, 1 to 1 1/2 minutes. Watch carefully, as coconut burns easily. Let the cake cool completely in the pan set on a wire rack. Cut the cake into squares, and serve.

Additional notes

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