Absolutely Moist and Delicious!
I have always shied away from sugar, but when it comes to dates, it’s a different story. Dates have the highest natural sugar content, but they are also rich in potassium, calcium, phosphorus and magnesium. I must admit they don’t look so pretty, especially the dried ones sold in bulk, but there are many interesting products made out of dates. There is the sparkling non-alcoholic date juice, date syrup (called Dhibs), date chocolates, date and hazelnut bars, date ice cream, truffles and even date balsamic vinegar. The list of products is endless.
The date and coconut loaf is one of my favourite cakes. I always eat it one slice at a time. I also make sure that the tea or coffee accompanying it is sugarless. When I make it I never add walnuts because my kids carry all the cakes I bake to school and most schools are “Nut Free Zones.” The cake is moist, sweet and irresistible. Please try it and give me some feedback
Always make sure you assemble all ingredients before you start
Date and Coconut Loaf
Preparation time: 30 minutes; Total cooking time: 40-50 minutes
- 130g (1 cup) chopped dates
- 120ml (½ cup) boiling water
- 125g (½ cup) butter
- 120g (½ cup) sugar
- 1 egg
- 90g (⅔ cup) self-raising flour
- 30g (¼ cup) coconut- desiccated
- 2 tablespoons milk
- Grease a 11.4cm x 21.6 x 6.35 cm (4.5” x 8.5” x 2.5”) loaf pan. Line the base with parchment (grease-proof) paper.
- Combine dates with the boiling water. Cover and leave for 15 minutes.
- Cream butter and sugar with an electric mixer until light and fluffy. Add egg, beat until combined.
- Fold in sifted flour, coconut, milk and undrained dates. Spread into prepared pan, bake 40-60 minutes at 360°F (180°C) . Stand 5 minutes before turning on to wire rack to cool.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked this cake at 375°F (190°C) for the first 30 minutes, then reduced to 350°F (175°C) for a further 20 minutes, but it was too brown.
- I always weigh the ingredients, especially the flour and butter. You can use cup measures, but please note that if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off or sift flour first then scoop.
- This cake is very soft and moist, so handle with care.
- Please ensure you line the base of the tin with parchment paper (greaseproof paper).
- Last updated: 3 December 2014