COCONUT DATE CAKE

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Coconut Date Cake image

From a Stork margarine competition in 1966 (South Africa). It is one of 20 recipes provided, and the competition required entrants to predict the order in which these cakes would be placed by the judges at the Stork Bake-Off Finals. (Winning prize was an Opel Kadett, a fridge and stove, plus R500, an electric mixer and R50 worth of kitchen utensils.) This cake is delicious, and was contributed by (as per the pamphlet) Mrs R.P. Muller, House No.1, Mooi River. One day I will try the other 19 recipes. (Found in my Mother's recipe collection.) We don't make the filling, we just sandwich it together with chocolate glace icing.

Provided by Cathy Billingham

Categories     Dessert

Time 45m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 17

4 ounces butter (Stork, of course) or 4 ounces margarine (Stork, of course)
2 cups flour
1 cup sugar
1 egg
1 cup chopped dates
1/2 cup coconut
1 cup hot water
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon butter or 1 tablespoon margarine
1/2 cup sugar
1/2 cup coconut
1/2 cup chopped dates
1/2 cup water
1 tablespoon cocoa

Steps:

  • Pour hot water over dates and baking soda; leave aside.
  • Cream butter/margarine and sugar, add beaten egg.
  • Stir in date mixture and add vanilla, salt and coconut,
  • Stir in sifted flout and baking powder.
  • Bake in 2 prepared cake pans at 375 degrees F for 20 - 30 minutes.
  • Filling:
  • Cook sugar, cocoa, water, dates and butter/margarine until thick. Add coconut.
  • To be spread between the two cake layers.
  • Decorate top of cake with chocolate icing.

Nutrition Facts : Calories 534.8, Fat 20.9, SaturatedFat 14.5, Cholesterol 57.5, Sodium 523.1, Carbohydrate 85.3, Fiber 4.9, Sugar 55.9, Protein 5.7

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