Date Cake with Broiled Coconut Caramel Topping

Monday night dinner needed dessert. In our fridge we had two huge boxes of really good dates. So I googled date cake. I love sticky date pudding but wanted something simpler. I found a recipe, tweaked it a bit, and came up with this. It far exceeded expectations and will be part of our usual rotation from now on.

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Cake

  • 1 1/2 cups water
  • 2 cups dates, pitted and chopped
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 3/4 cup white or coconut sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

Topping

  • 4 tablespoons coconut oil
  • 1/2 cup brown sugar
  • 2 tablespoons coconut milk
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 9 inch square pan. In a saucepan, combine water and dates. Bring to a boil and cook for 5 minutes. Remove from heat and stir in baking soda. Set aside.
  2. In a large bowl, cream together 1/2 cup butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil.
  4. Make Topping: In a saucepan, melt 4 tablespoons coconut oil. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully – it burns easily under the broiler.

 

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