Sticky Date Cake with Sweet Coconut Sauce
Check out this sweet version of the classic sticky date cake that you can enjoy morning, noon and night!
The sweet coconut sauce takes the traditional sticky date cake up to a totally new level…(yes its possible). And the great thing is, its a really simple recipe and can be made the night before. Now be warned the recipe makes either a really large baking tray’s worth or 2 normal size cakes (one for you, one to share).
For more delicious recipes, check out ilovecoconutcream.com!
Sticky Date Cake with Sweet Coconut Sauce
A delicious moist and light sticky date cake with the most amazing sweet coconut sauce.Ingredients
- 3 cups of pitted dates, chopped
- 3 cups boiling water
- 2 teaspoon bicarbonate soda
- 250g butter softened
- 4 eggs
- 1 1/2 cups of brown sugar
- 1 teaspoon vanilla extract
- 4 cups self raising flour
Sweet Coconut Sauce
- 1 tin (400ml) coconut cream
- 1 cup raw sugar
Instructions
- Preheat oven to 180 degrees. Grease large cake tin or two 10" pans.
- Place dates, bicarbonate soda in a heatproof dish. Pour over boiling water. Allow to stand uncovered for 20 minutes or until dates are tender.
- Beat butter, sugar and vanilla in mixer until pale and creamy. Add eggs, 1 at a time beating well after each addition.
- Using a large metal spoon, stir in date mixture and flour. Mix until well combined.
- Spoon mixture into cake pan/s. Bake for 45-50 mins or until a skewer inserted into the center comes out clean. Stand for 10 mins.
- Prepare sauce. Slowly melt sugar over low-medium, stirring constantly and taking care not to burn the sugar.
- Once sugar is melted, add the coconut cream, one tablespoon at a time stirring it in well after each addition. Sauce will thicken into a lovely golden caramel colour. Remove from heat and allow to cool slightly.
- Drizzle sauce over cakes and serve warm with extra sauce and whipped cream.
Notes
- Choose a great quality coconut cream to make your sauce as it will greatly affect the taste of the sauce.
- This cake is delicious baked the night before. The sauce can also be made ahead and stored in the fridge. Reheat in microwave before serving.