Date-Nut Cake With Coconut Frosting

Baked in loaf pans, this moist cake, with its broiled coconut topping, makes a tasty gift for coworkers and neighbors.

Date-Nut Cake With Coconut Frosting
Servings: 16 Yield: 16 servings (8 slices per loaf) Prep 20 mins Bake 350°F 40 mins to 45 mins Broil 1 min to 2 mins


  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 cup chopped pitted dates
  • 1 tablespoon solid shortening
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1 cup chopped walnuts
  • 2 tablespoons unsalted butter
  • 6 tablespoons light-brown sugar
  • 3 tablespoons heavy cream
  • 1 cup shredded coconut

Make It


1. Heat oven to 350 degrees F. Coat two 5-3/4 x 3 x 2-1/8-inch mini loaf pans with nonstick cooking spray.

2. In a large bowl, whisk flour, sugar and salt. Set aside.

3. Bring 1 cup water to a boil in a small saucepan over medium-high heat. Add dates, shortening, baking soda and vanilla. Stir until shortening is melted. Remove from heat; stir into dry ingredients. Add egg and beat with a wooden spoon until all ingredients are combined. Stir in walnuts.

4. Divide between prepared loaf pans. Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes. Turn out onto rack; cool completely.


5. Heat broiler. In a small saucepan, melt butter and sugar. Stir in cream and coconut. Spread frosting equally over the two loaves. Broil for 1 to 1-1/2 minutes until lightly browned. Let loaves cool completely.

6. To present as a gift, place cooled cake in decorative tin or wrap in pretty paper.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 262, Fat, total (g): 11, chol. (mg): 21, sat. fat (g): 4, carb. (g): 40, fiber (g): 2, pro. (g): 3, sodium (mg): 141, Percent Daily Values are based on a 2,000 calorie diet.