Sticky Date and Coconut Cake

Sticky Date and Coconut Cake (Adapted from CL)

For the cake

1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons unsalted butter
3/4 teaspoon salt, divided
1 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1 teaspoon baking powder
1 cup granulated sugar
1 teaspoon vanilla
1 large egg, lightly beaten

For the topping

2/3 cup packed brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons unsalted butter
2 teaspoons milk
pinch salt

To prepare the cake

Preheat oven to 350 degrees.

In a small saucepan, add dates, water, baking soda, butter and 1/4 teaspoon salt. Bring to a boil, stirring often - remove from the heat and let stand until the dates are tender, about 10 minutes.

In a medium bowl, whisk together flour, baking powder and remaining 1/2 teaspoon salt. Add date mixture, sugar, vanilla and egg - stir just until combined. Scoop batter into a 9" springform pan lightly coated with cooking spray. Place into the oven and bake for 20 minutes.

To prepare the topping

In a small saucepan, add brown sugar, coconut, butter, milk and salt. Bring mixture to a boil - reduce heat and simmer for 1 minute. Pour mixture evenly over cake - place back into the oven and bake until a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 12 to 14 minutes.

Remove from the oven and place pan on a wire rack to cool for 5 minutes. Run a thin knife around the outside edge of the cake, then set aside and allow to cool completely.

Makes about 10 to 12 servings.

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