Elisabeth Coconut Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 cup water
02 -
1 cup pitted dates, roughly chopped
03 -
1/2 tsp baking soda
04 -
1 3/4 cups all-purpose flour, sifted
05 -
1 1/2 tsp baking powder
06 -
A pinch of salt
07 -
1/2 cup unsalted butter, softened
08 -
3/4 cup brown sugar
09 -
2 whole eggs
→ Topping
10 -
1/2 cup 35% cream
11 -
1/2 cup unsalted butter
12 -
1 1/2 cups brown sugar
13 -
1 1/2 cups unsweetened shredded coconut
# Instructions:
01 -
Move an oven rack to the middle. Heat the oven to 350°F. Line the base of a 10-inch springform pan or a 9-inch square Pyrex dish with parchment. Grease and flour the sides.
02 -
Combine water, dates, and baking soda in a pot and bring to a boil. Stir often while simmering for about 3 minutes. Set aside in a bowl to cool a bit.
03 -
Stir together the flour, baking powder, and salt in a bowl. Keep it aside for later.
04 -
In a separate bowl, use an electric mixer to cream butter and brown sugar. Crack in the eggs one at a time, beating until the mixture is smooth and creamy.
05 -
On a low mixer speed, blend in the dry mix alternately with the date mixture. Pour into the prepared pan.
06 -
Stick it in the oven for 25-30 minutes or until a toothpick poked in the middle comes out clean. Take the cake out and, if you'd like, place it on a baking sheet to catch any extra topping later.
07 -
Toss all the ingredients into a pot and bring it to a boil while stirring. Let it simmer gently for around 2 minutes.
08 -
Spread the warm topping over the hot cake. Put it back in the oven under the broiler for 2-3 minutes until the topping gets a light golden color.