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.
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)
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)
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)