Description
A moist, rich cake with dates and nuts, topped with a delightful coconut and brown sugar topping, giving it a sweet, toasty finish. This cake is simple yet perfect for a special occasion, offering layers of flavor in every bite.
Ingredients
Units
Scale
- 1 cup dates, chopped
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 5 tablespoons brown sugar, light
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1/2 cup olive oil
- 1/2 cup coconut, shredded
- 1/2 cup walnuts, chopped
- 7/16 cup unsalted butter, melted
- 2 tablespoons milk
- 1 cup water
- 1/2 cup shredded coconut (for topping)
- 1/2 cup brown sugar, packed (for topping)
- 2 tablespoons butter, melted (for topping)
- 2 tablespoons milk (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
- Prepare the cake: In a medium saucepan, combine chopped dates and water. Heat over medium heat until the dates soften, stirring occasionally. Remove from heat and set aside to cool.
- In a large bowl, whisk together the eggs, white sugar, olive oil, vanilla extract, and milk. Add the cooled date mixture to this and mix until smooth.
- In another bowl, combine flour, baking powder, baking soda, salt, shredded coconut, and walnuts. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the topping: While the cake is baking, mix the shredded coconut, brown sugar, melted butter, and milk in a small bowl.
- After the cake is done, remove it from the oven and immediately spread the coconut topping evenly over the warm cake.
- Finish baking: Return the cake to the oven and bake for an additional 5-10 minutes, until the topping is golden and bubbly.
- Cool and serve: Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- The cake is best served once it has cooled completely to allow the flavors to meld together.
- If you prefer a sweeter topping, you can increase the amount of brown sugar in the topping mixture.
- This cake can be stored at room temperature for a few days or refrigerated for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
