Date and walnut cake with coconut topping
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.
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
- Pour boiling water over dates in a small bowl, and let stand until cool.
- Measure flour, baking powder, bicarb, salt and nuts into a small bowl. Stir to mix.
- 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.
- Bake at 180 C / Gas 4 for 30 to 40 minutes, or until an inserted wooden skewer comes out clean.
- 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)
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)
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