This deliciously moist Date and Coconut cake is not only a classic recipe but it's quick and easy to make too! A slice of this date cake is an ideal accompaniment to an afternoon cup of tea or coffee.
Ingredients
1 1/2 cups roughly chopped dates
125g Devondale Unsalted Butter
1 cup water
1/2 tsp bicarbonate soda
3/4 cup brown sugar
2 eggs
1 cup plain flour
3/4 cup self-raising flour
1/2 cup desiccated coconut
Method
Preheat the oven to 180°C
Place dates, butter, water, bicarbonate soda and sugar in a saucepan and bring to the boil, stirring, then simmer uncovered for 2 minutes, cover and cool to room temperature
Add eggs, both flours and desiccated coconut, stirring into the mixture, then bake in a 22cm round, lined tin in a preheated moderate oven for 45-50 minutes
Check to see if the top is browning too much around the 15-20 minute mark and cover with foil if necessary
Test with a skewer and remove the cake remove the cake from the oven when the skewer comes out clean
Cool for 5-10 minutes in the tin, then remove to a cooling rack
