Date and walnut cake with coconut topping

    (33)
    1 hour 10 min

    A scrumptious twist on the usual date and walnut cake. This is a moist date walnut cake topped with a warm coconut topping, which is browned under the grill.


    45 people made this

    Ingredients
    Serves: 12 

    • 250ml boiling water
    • 145g dates, pitted and chopped
    • 50g butter, softened
    • 200g caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 200g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 60g chopped walnuts
    • 75g desiccated coconut
    • 150g dark brown soft sugar
    • 90g butter
    • 4 tablespoons cream

    Method
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Pour boiling water over dates in a small bowl, and let stand until cool.
    2. Measure flour, baking powder, bicarb, salt and nuts into a small bowl. Stir to mix.
    3. Cream 50g of the butter and caster sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread mixture into a greased 22x33cm tin.
    4. Bake at 180 C / Gas 4 for 30 to 40 minutes, or until an inserted wooden skewer comes out clean.
    5. Coconut topping: Mix coconut, dark brown soft sugar, 90g butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under the grill.

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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (28)

    by
    60

    This is the recipe that I use with one small change. Instead of using 1 cup pitted chopped dates, I use 1 375 gram package of jaffa dates. I hadn't made this cake for some time and inadvertently made the cake first with the 1 cup called for in the recipe. The next time I made it I tried 2 cups of dates. Finally, I realized that I had always used one full 375 g package. This makes all the difference in taste! Try it and enjoy!  -  13 Apr 2006  (Review from Allrecipes US | Canada)

    by
    35

    I have made this cake many times and each time it is a hit, young and old. I like to serve it with a dallop of fresh whipping cream. It's easy to make and take and trust me not a crumb will remain. (I also substituted milk for cream in the broiled topping and it turned out just as good)  -  23 Feb 2004  (Review from Allrecipes US | Canada)

    by
    30

    I used pecans instead of walnuts and depending on my mood, sometimes I "double up" on the topping...doing this makes for a VERY rich cake, but super moist! One of my favorite recipes!  -  19 Jan 2009  (Review from Allrecipes US | Canada)

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