Date-Nut Cake With Coconut Frosting
Baked in loaf pans, this moist cake, with its broiled coconut topping, makes a tasty gift for coworkers and neighbors.
Ingredients
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Cake:
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1-3/4 cups all-purpose flour
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1 cup sugar
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1/4 teaspoon salt
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1 cup chopped pitted dates
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1 tablespoon solid shortening
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1 teaspoon baking soda
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1 teaspoon vanilla extract
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1 egg, lightly beaten
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1 cup chopped walnuts
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Frosting:
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2 tablespoons unsalted butter
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6 tablespoons light-brown sugar
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3 tablespoons heavy cream
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1 cup shredded coconut
Directions
1.
Cake: Heat oven to 350 degrees F. Coat two 5-3/4 x 3 x 2-1/8-inch mini loaf pans with nonstick cooking spray.
2.
In a large bowl, whisk flour, sugar and salt. Set aside.
3.
Bring 1 cup water to a boil in a small saucepan over medium-high heat. Add dates, shortening, baking soda and vanilla. Stir until shortening is melted. Remove from heat; stir into dry ingredients. Add egg and beat with a wooden spoon until all ingredients are combined. Stir in walnuts.
4.
Divide between prepared loaf pans. Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes. Turn out onto rack; cool completely.
5.
Frosting: Heat broiler. In a small saucepan, melt butter and sugar. Stir in cream and coconut. Spread frosting equally over the two loaves. Broil for 1 to 1-1/2 minutes until lightly browned. Let loaves cool completely.
6.
To present as a gift, place cooled cake in decorative tin or wrap in pretty paper.
Nutrition information
Calories 262, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 21 mg, Sodium 141 mg, Carbohydrate 40 g, Fiber 2 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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