date cake

Date and Coconut Cake

 Posted in Blog

Date and Coconut Cake
Not only delicious and packed with benefits, this cake is also a perfect option to serve on any occasion—or even as a light and nutritious snack with a cup of tea or coffee. It’s easy to prepare, with a soft texture and rich flavor. Here’s how to make this delightful dessert:

Ingredients:

For decoration:

  • Ready-made caramel sauce (as desired)

  • Powdered sugar (as desired)

  • Shredded and toasted coconut (as desired)

For the cake:

  • All-purpose flour: 2 cups

  • Baking powder: 1 teaspoon

  • Ground cinnamon: ½ teaspoon

  • Salt: ¼ teaspoon

  • Unsalted butter (at room temperature): ½ cup

  • Brown sugar: ½ cup

  • Eggs (at room temperature): 2

  • Vanilla extract: 1 teaspoon

  • Shredded coconut: ½ cup

  • Pitted and chopped dates: 1 cup

  • Hot water: 1 cup

  • Baking soda: 1 teaspoon

Instructions:

  1. Preheat the oven to 180°C (356°F). Grease a cake pan with butter and dust with flour.

  2. In a deep bowl, place the chopped dates and pour hot water over them. Sprinkle baking soda on top.

  3. Let the mixture sit for 10–15 minutes so the dates soften and absorb the water.

  4. Once slightly cooled, mash the dates using a food processor until smooth.

  5. In a large bowl, mix together the flour, baking powder, cinnamon, and salt.

  6. In another large mixing bowl, beat the butter and sugar until the mixture is creamy and light in color.

  7. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix.

  8. Add the mashed date mixture to the butter and egg mixture and mix well until combined.

  9. Gradually add the dry ingredients to the wet mixture, mixing slowly just until the flour disappears.

  10. Fold in the shredded coconut gently until evenly distributed.

  11. Pour the batter into the prepared pan and spread it evenly.

  12. Bake for 35–45 minutes, or until a wooden skewer inserted into the center comes out clean.

  13. Remove the cake from the oven and let it cool in the pan for 10–15 minutes, then invert it onto a wire rack to cool completely.

  14. Once cooled, decorate with caramel sauce, a sprinkle of toasted coconut, or powdered sugar.

Enjoy your soft, flavorful date and coconut cake!