Description
A nostalgic vintage cake featuring tender, date-studded cake with a caramelized coconut topping. Moist, rich, and delightful, this dessert is fit for royalty and perfect for family gatherings or afternoon snacks.
Ingredients
- 1 1/2 cups chopped dates
- 1 tsp baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped walnuts (optional)
- 1 cup shredded coconut
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Place chopped dates in a bowl and sprinkle with baking soda. Pour boiling water over them and stir. Let the mixture sit for about 10 minutes to soften the dates.
- Cream together the butter and granulated sugar in a large bowl until pale and fluffy. Beat in the egg until well combined.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this to the butter mixture, folding in gently.
- Fold the date mixture (including the liquid) into the batter. If using, fold in the chopped walnuts. Mix just until incorporated.
- Pour the batter into the prepared pan, smoothing the top. Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool slightly.
- For the topping, melt the butter in a small saucepan over medium heat. Stir in the brown sugar, shredded coconut, milk, and vanilla. Cook until the mixture is smooth and heated through.
- Pour the coconut mixture over the warm cake, then place the cake under the broiler for 2-4 minutes, watching closely until the topping turns golden brown.
- Allow the cake to cool before slicing and serving. Garnish with extra toasted coconut, chopped walnuts, or a dusting of powdered sugar if desired.
Notes
- If you prefer other nuts, pecans, almonds, or hazelnuts can be substituted for walnuts.
- For an extra moist cake, you can use fresh dates instead of dried dates—just chop them finely and proceed as directed.
- For a lighter topping, skip the broiling step and let the coconut topping set at room temperature.
