Rich Date and Coconut Cake

Ingredients

• 1 cup chopped pitted dates
• 1 cup water
• 1 teaspoon baking soda
• 3 tablespoons butter
• 1 dash salt
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten

Topping

• 2/3 cup packed light brown sugar
• 1/2 cup sweetened flaked coconut
• 2 1/2 tablespoons butter
• 2 teaspoons milk

Directions

1. 1

   Preheat oven to 350°.

2. 2

   Combine first 5 ingredients in a small saucepan and bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.

3. 3

   Gently spoon flour into measuring cups and level (don't pack). Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch spring-form pan coated with cooking spray. Bake at 350° for 20 minutes.

4. 4

   While cake is baking, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake. Let it glop into the batter. Cover the whole top of cake. Bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. (I had to bake mine longer). Cool in pan 5 minutes on a wire rack. Run a knife around outside edge and remove ring. Cool completely on a wire rack before serving.

5. 5

   This doubles just fine. I used a 10" and a 5" springform. I haven't tried freezing it, but am curious how that would work. Super-yummy! Both men and women raved over it. Very satisfying and rich.