adapted from "Cooking Light" magazine
Sticky Date and Coconut Cake: Serves 12 ( 7 points +)
- 1 c. chopped, pitted dates
- 1 c. water
- 1 tsp. baking soda
- 3 T. butter
- dash of salt
- 1-1/2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 c. sugar
- 1 tsp. vanilla
- 1 egg
- 2/3 c. packed light brown sugar
- 1/2 c. flaked sweetened coconut
- 2-1/2 T. butter
- 2 tsp. skim milk
Preheat oven to 350 and spray a 9" springform pan with cooking spray.
To prepare cake, combine first 5 ingredients in a small saucepan and bring to a boil, stirring occasionally. Remove from heat and let stand 10 minutes or until dates are tender.
Combine flour, baking powder, and salt in a bowl. Stir in the date mixture, sugar, vanilla and egg until well combined. Pour batter into prepared pan and bake 20 minutes.
To prepare topping, combine ingredients in a small saucepan; bring to a boil. Reduce heat and simmer for one minute. Pour over cake and bake an additional 13 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 5 minutes. Run a knife around outer edge. Cool completely on a wire rack.