This Coconut Date Pudding Cake has an incredibly moist date cake layer topped with caramelized coconut topping -- be sure to serve it with a scoop of ice cream!
1 1/2cupsall-purpose flourI do about 50% whole wheat
1tspbaking powder
1/2tspsalt
1cupsugar
1tspvanilla
1large egg
Topping:
3/4cuppacked light brown sugar
3/4cupflaked sweetened coconut
3tbspbutter
2tspmilk
Instructions
Preheat oven to 350 degrees F. Grease and flour a 9" springform pan (you can use a regular 9" pan as well).
In a small pot, combine dates, water, baking soda, butter and salt and bring to a boil, stirring occasionally. Set aside for 10 minutes for dates to soften.
In a large bowl, combine flour, baking powder, salt, sugar, vanilla and egg. Pour in date mixture and whisk until combined. (I like to mash my dates a little with the whisk as I go).
Spread into prepared pan and bake for 20 minutes.
Meanwhile, prepare your topping. Combine brown sugar, coconut, butter and milk in a small pot (I use the same one from the dates, and just wipe it out a little). Bring to a boil and reduce to simmer for 1 minute.
Pour brown sugar mixture over cake and bake another 10-12 minutes, until a toothpick comes out clean.
Cool 5 minutes before running a knife around the edge and loosening the sides of the pan. Serve warm or cool completely before serving.