Sticky Date and Coconut Cake

Mangoaddict

Coat the bottom and sides of the pan with cooking spray so this puddinglike cake doesn't stick. Prepare the topping while the cake bakes in step 3.

Yield
12 servings (serving size: 1 wedge)

Ingredients
CAKE:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

TOPPING:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk
Preparation
1. Preheat oven to 350°.

2. To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. 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 springform pan coated with cooking spray. Bake at 350° for 20 minutes.

4. To prepare topping, 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; bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack.

Nutritional Information
Calories:
268 (22% from fat)
Fat:
6.5g (sat 4.2g,mono 1.6g,poly 0.3g)
Protein:
2.5g
Carbohydrate:
51.6g
Fiber:
1.7g
Cholesterol:
31mg
Iron:
1.2mg
Sodium:
313mg
Calcium:
46mg

Mangoaddict

Coat the bottom and sides of the pan with cooking spray so this puddinglike cake doesn't stick. Prepare the topping while the cake bakes in step 3.

Yield
12 servings (serving size: 1 wedge)

Ingredients
CAKE:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

TOPPING:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk
Preparation
1. Preheat oven to 350°.

2. To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. 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 springform pan coated with cooking spray. Bake at 350° for 20 minutes.

4. To prepare topping, 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; bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack.

Nutritional Information
Calories:
268 (22% from fat)
Fat:
6.5g (sat 4.2g,mono 1.6g,poly 0.3g)
Protein:
2.5g
Carbohydrate:
51.6g
Fiber:
1.7g
Cholesterol:
31mg
Iron:
1.2mg
Sodium:
313mg
Calcium:
46mg