• 12servings
  • 65minutes
  • 511calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 1 cup coarsely chopped pitted dates

  3. 1/2 teaspoon baking soda

  4. 1 3/4 cups flour , sifted

  5. 1 1/2 teaspoons baking powder

  6. 1 pinch salt

  7. 1/2 cup unsalted butter , softened

  8. 3/4 cup brown sugar

  9. 2 eggs

  10. 1/2 cup 35% cream

  11. 1/2 cup unsalted butter

  12. 1 1/2 cups brown sugar

  13. 1 1/2 cups unsweetened dried shredded coconut

Instructions Jump to Ingredients ↑

  1. Cake:.

  2. With the rack in the middle position, preheat the oven to 350°F Line the bottom of a 9-inch square baking dish with parchment paper. Butter and flour the sides.

  3. In a saucepan, bring the water, dates and baking soda to a boil. Simmer for about 3 minutes, stirring frequently. Transfer to a bowl and let cool.

  4. In a bowl, combine the flour, baking powder and salt. Set aside.

  5. In another bowl, cream the butter and brown sugar using an electric mixer. Add the eggs one at a time, beating until the mixture becomes smooth and creamy. With the mixer on low speed, add the dry ingredients, alternating with the date mixture. Pour into the pan. Bake until a toothpick inserted in the centre comes out clean, 25 to 30 minutes. Remove from the oven. If desired, place the pan on a baking sheet to catch any icing that might spill over. Set the oven to broil.

  6. Icing:.

  7. In a saucepan, bring all ingredients to a boil, stirring constantly. Reduce the heat and simmer gently for about 2 minutes.

  8. Spread the icing on the hot cake and broil until golden brown, 2 to 3 minutes.


Send feedback