Coconut Date Pudding Cake
So I was asked to bring a dessert to my in-laws for Thanksgiving.
That’s pretty normal, except for the one time my mother-in-law accidentally asked me to bring a salad. I was a little confused, but I wasn’t going to ask her what she was thinking, so I made a salad. I’m sure I used a recipe and everything.
She’s never asked me to bring another salad.
Ingredients
Cake
1 cup chopped pitted dates
1 cup water
1 tsp baking soda
3 tbsp butter
Pinch of salt
1 1/2 cups all-purpose flour I do about 50% whole wheat
1 tsp baking powder
1/2 tsp salt
1 cup sugar
1 tsp vanilla
1 large egg
Topping:
3/4 cup packed light brown sugar
3/4 cup flaked sweetened coconut
3 tbsp butter
2 tsp milk
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.
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