Sticky Date and Coconut Cake

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

Topping:

• 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.