Description
A moist and flavorful cake packed with apples and dates, topped with a caramelized coconut crust for a rustic and hearty dessert. Perfect for cozy fall days or a satisfying treat with your afternoon coffee!
Ingredients
Units
Scale
For the Cake:
- 1 1/2 cups chopped dates
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups finely chopped apples (Granny Smith or Honeycrisp)
For the Coconut Topping:
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup milk
- 1 cup shredded coconut
Instructions
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Preheat the Oven:
- Set oven to 350°F (175°C). Grease a 9-inch round or square cake pan.
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Prepare the Date Mixture:
- In a bowl, combine chopped dates and baking soda.
- Pour boiling water over them and let sit for 10 minutes.
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Make the Batter:
- In a large bowl, cream butter and sugar until fluffy.
- Add vanilla and egg, beating well.
- Stir in the date mixture.
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Mix the Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, salt, and cinnamon.
- Gradually fold into the wet ingredients.
- Stir in the chopped apples.
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Bake:
- Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted comes out clean.
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Prepare the Topping:
- In a small saucepan, melt butter, brown sugar, and milk over medium heat.
- Stir in the shredded coconut.
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Broil the Cake:
- Spread the coconut topping over the baked cake and broil for 2-3 minutes until golden and bubbly.
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Cool and Serve:
- Let cool slightly before slicing. Enjoy warm or at room temperature.
Notes
- For a deeper flavor, use dates that are a bit firmer rather than overly soft.
- For an extra twist, add walnuts or pecans into the batter or topping.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
