Sticky Date & Coconut Cake
7:08 AM
Hey y'all - how was Easter? Full of chocolate bunnies, peeps, dyed eggs and delicious spring time food, I hope. Ours was low-key. I sort of forgot Easter was happening as in my mind I could only think of Kauai. It seems that in my brain time stopped after Kauai - I couldn't process anything that might exist apres Kauai. So once we were back, I suddenly realized that Easter was coming up. I also think I forgot about Easter because it is really either a) a very religious holiday, or, b) for kids to look adorable in their little Easter outfits and run around looking for eggs. Seeing as I am not particularly religious and don't have kids, Easter tends to not be on my radar as much.
Nonetheless, it occurred to me it would be nice to do something. So, the hubby and I had his sister and her housemate over for dinner.
Here was the menu:
- Brie with Crackers
- Anchovy-Lemon Marinated Turkey Breast
- Green Beans with Lemon and Pine Nuts
- Semolina Dumplings
- Sticky Date & Coconut Cake
The meal turned out really well except for some slightly overcooked turkey - but hey, you can't win 'em all.
The hubby and guests loved this cake. It is moist and rich, studded with sweet dates and covered in a carmelized coconut/sugar mixture. So sweet, but not overly rich.
On a side note - I am absolutely addicted to dates. If you have never had one, have an open mind and try one. They aren't weird (promise) and they are nature's candy. Dates are the most naturally sweet thing I have ever had. I love to have them on hand as sweet (not so bad for you) treat.
STICKY DATE & COCONUT CAKE RECIPE
(Cooking Light)
CAKE:
1 c. chopped pitted dates
1 c. water
1 tsp. baking soda
3 tbl. butter
Dash of salt
6 3/4 oz. all-purpose flour (about 1 1/2 cups) (plus 1 tbl for high altitude)
1 tsp. baking powder (for high altitude, use 3/4 tsp. baking powder)
1/2 tsp. salt
1 c. granulated sugar
1 tsp. vanilla extract
1 large egg, lightly beaten
Cooking spray
Cooking spray
TOPPING:
2/3 c. packed light brown sugar
1/2 c. flaked sweetened coconut
2 1/2 tbl. butter
2 tsp. fat-free milk
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 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.
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 (Note: the cake may fall when you do this but no worries, it will poof back up when you stick it back in the oven); 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.
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