Make Ahead

Sticky Date Coconut Cake

February 15, 2017
2 Ratings
Photo by prachi
  • Serves 6-8
Author Notes

Sticky date coconut Cake is rich in taste & texture and oozes sophistication in every slice. Coconut topping is added midway while baking and as both the cake and topping bakes, your kitchen will smell divine ! You would be coming for second servings of this for sure. —prachi

What You'll Need
  • For the Date Cake
  • 2 cups All purpose flour
  • 1 cup Whole Milk
  • 200 grams Seedless Dates, roughly chopped
  • 100 grams Unsalted Butter, room temperature
  • 1/2 cup Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon All Spice
  • 0.5 teaspoons Soda Bi Carbonate
  • 3/4th teaspoons Baking Powder
  • Pinch salt
  • Coconut Topping
  • 0.5 cups unsweetened grated coconut
  • 0.5 cups brown sugar
  • 1 tablespoon unsalted Butter
  • 1 tablespoon Whole Milk
  1. Set your oven at 375 degrees F and preheat. Take the spring form cake tin and line with butter paper/ wax paper to avoid the cake sticking to the tin while baking. If you don’t have butter paper, you can straight away grease the tin and sprinkle some flour on it to create an even flour surface on the tin.
  2. In a bowl, sieve through all your dry ingredients for Date cake and mix well.
  3. In a separate bowl, take the butter and melt on low heat. Add in milk, chopped dates, sugar and vanilla extract. Heat on medium heat till the sugar melts. Remove from flame and keep aside to slightly cool down.
  4. Add spoonful of dry mixture to the wet mixture and fold in gently in one direction. Do so with the complete dry mixture. Create a homogeneous batter mixture. Check for the consistency of the Cake batter. It should be of “Dropping consistency”. You may add a little more milk if required. Note : Do not whisk the mixture or else the cake will not be soft and fluffy.
  5. Pour batter into the pan. Bake for about 30 minutes. While the cake bakes, prepare the coconut topping.
  6. For preparing Coconut Topping - In a saucepan, take all the ingredients of the toppings and heat on medium flame till the sugar melts and the mixture is homogeneous. Bring to boil and keep stirring to avoid the coconut sticking to the bottom of the pan. Depending on your preference, you may like to keep the coconut mixture on low flame till the sugar in the mixture turns a little caramel like for a divine and richer taste.
  7. Generously pour the coconut topping over the cake and bake for about 15 minutes. Check if the cake is done by inserting a knife/ wooden pin. Once the cake is baked, remove from oven and cool on the cooling rack.
Contest Entries

See what other Food52ers are saying.

  • prachi
  • Mary Catherine
    Mary Catherine

2 Reviews

prachi February 16, 2017
Hi Mary ! Glad that you like the recipe :) Well i guess the cake in itself can be a good breakfast treat (i can imagine Date muffins :)) or as a layer for parfaits. I think the coconut topping (when the cake is slightly warmed before serving) makes it more like a dessert in my opinion but i won't mind that dessert for breakfast :)
Mary C. February 16, 2017
Looks lovely! Question: is this cake more appropriately served as a dessert or would it be suitable for a sweet breakfast treat?