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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.
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Dish: 
Cake

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