Coconut Frosted Date Cake Recipe
Coconut Frosted Date Cake has a fine taste. Zucchini Cake gets its taste from coconut mixed with dates and eggs. Coconut Frosted Date Cake is inspired by many bakeries around the world.
Ingredients
1/2 cup butter
1 cup sugar
1 cup dates, cut into pieces
1 cup boiling water
1 tsp vanilla extract
1 egg
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
Icing
1 cup brown sugar
1/4 cup sugar
6 tbsp butter
5 tbsp grated coconut
Directions
Preheat oven to 350 °F (175 °C).
In a bowl, mix butter, sugar, dates, water, vanilla extract and egg.
Set aside.
In a second bowl, sift dry ingredients.
Fold into first mixture.
Pour into an unbuttered 9 inch (23 cm) cake pan.
Bake in oven 35-40 minutes.
Icing In a saucepan, over high heat, boil all ingredients until a drop tipped into cold water turns to a soft ball.
Spread over warm cake.
Decorate with sliced dates, if desired.
In a bowl, mix butter, sugar, dates, water, vanilla extract and egg.
Set aside.
In a second bowl, sift dry ingredients.
Fold into first mixture.
Pour into an unbuttered 9 inch (23 cm) cake pan.
Bake in oven 35-40 minutes.
Icing In a saucepan, over high heat, boil all ingredients until a drop tipped into cold water turns to a soft ball.
Spread over warm cake.
Decorate with sliced dates, if desired.
