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
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.
In a bowl, sieve through all your dry ingredients for Date cake and mix well.
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.
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.
Pour batter into the pan. Bake for about 30 minutes. While the cake bakes, prepare the coconut topping.
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.
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.