Coconut Date Cake

This Incredibly moist and extravagant cake is an absolute must try! This recipe calls for an amazing variation in ingredients comparing to similar “date” cakes. We used 1/2 the butter and 1/2 of the sugar of other comparing recipes! This was accomplished because dates are naturally sweet and moist and do not tons of sugar or butter to achieve the perfect texture. We also used coconut variations like coconut sugar, milk, and flakes! To read about Medjool dates nutrition click here.

Ingredients

300 g medjool dates

80 g light butter

1 tsp baking soda

¼ cup sugar

2 eggs

1 1/4 cups all purpose flour

1 tsp vanilla extract

1 ½ tbsp baking powder

For the syrup:

2 oz. coconut milk

1 tbsp coconut sugar

Steps:

1. Spray a 6-inch pan with a 0-calorie non-stick spray

2. Turn oven to 350 F

3. Wash and Pit dates, place in a saucepan and add 1 1/3 cups of water, bring to a boil

4. Add 1 tsp baking powder, let it bubble, mix, set aside

5. In an electric mixer stand, cream butter & sugar for 3 minutes

6. add 1 egg at a time, add vanilla extract, mix on low speed

7. add 1 ¼ cups all-purpose flour to the electric mixer

8. add date mixture and mix till well combined, add 1 ½ tbsp of baking powder, stir gently

9. pour into pan, bake for 30 minutes

10. in a saucepan, heat coconut milk and coconut sugar for 2 minutes. Drizzle on top of cake. Sprinkle some coconut flakes on top if desired.

Nutritional Information

34 g carbohydrates

2 g proteins

4 g fat

175 calories

*Recipe yields 8 servings