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, dried dates don’t look so pretty, especially the ones sold in bulk.
This 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
Date and Coconut Loaf
Preparation time: 30 minutes; Baking time: 40-50 minutes; Makes:8.5” x 4.5 inch (21.6 x 11.4 cm) loaf
- 100g (1 cup minus 2tbsp) all purpose flour
- 1 teaspoon baking powder
- 130g (1 cup) chopped dried dates
- 120ml (½ cup) boiling water
- 125g (4.5oz, 8 tablespoons, ½ cup + 1 tablespoon ) room temperature butter
- 100g (½ cup) fine grained sugar
- 1 egg
- 30g (¼ cup) desiccated coconut
- 2 tablespoons milk
- Grease an 8.5” x 4.5 inch (21.6 x 11.4 cm) loaf pan and line the base with parchment (grease-proof) paper. Preheat the oven to 350°F (180°C ten minutes before using. Sift the flour and baking powder. Set aside.
- Combine dates with the boiling water. Cover and leave for 15 minutes.
- Cream the butter and sugar with an electric mixer until light and fluffy. Add the egg, beat until combined.
- Fold in the sifted flour, coconut, milk and undrained dates.
- Spread the batter into the prepared pan, bake 40-60 minutes at ) . Stand 5 minutes before turning on to wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
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.
- 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: 01 June 2019
Step By Step Photos
Always make sure you assemble all ingredients before you start
Combine dates with the boiling water. Cover and leave for 15 minutes.
Cream the butter and sugar with an electric mixer
until light and fluffy.
Add the egg
and beat until combined
Fold in the sifted flour, coconut, milk and undrained dates
and stir until the batter is just combined. Do not over-mix
Spread into the prepared pan and bake 40-60 minutes at 360°F (180°C)
Stand 5 minutes before turning on to wire rack to cool.
myfavouritepastime.com Last updated: 01 June 2019