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Coconut Frosted Date Cake

the.instructor's picture
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.
  Butter 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Dates 1 Cup (16 tbs), cut into pieces
  Boiling water 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Egg 1
  Flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
For icing
  Brown sugar 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Butter 6 Tablespoon
  Grated coconut 5 Tablespoon

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4708 Calories from Fat 1720

% Daily Value*

Total Fat 197 g302.9%

Saturated Fat 128.2 g640.9%

Trans Fat 0 g

Cholesterol 646.9 mg215.6%

Sodium 863.7 mg36%

Total Carbohydrates 740 g246.8%

Dietary Fiber 26.1 g104.3%

Sugars 568.9 g

Protein 34 g68.5%

Vitamin A 106.4% Vitamin C 5.3%

Calcium 56.2% Iron 77.2%

*Based on a 2000 Calorie diet

Coconut Frosted Date Cake Recipe