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Coconut-and-date caramel bar cake

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Coconut-and-date caramel bar cake

50 minutes

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Coconut-and-date caramel bar cake

By Hannah Lewry

Serves 10

Difficulty Easy

Prep Time 35 minutes

Cooking Time 50 minutes

Ingredients

For the date caramel:

400 g fresh Medjool dates, pitted
2–4 T water
sea salt, to taste

For the coconut flake topping:

3 free-range egg whites
6 T caster sugar
150 g coconut flakes

For the coconut cake sponge:

4 t baking powder
480 g flour
160 g desiccated coconut
1 cup milk
400 g butter
220 g caster sugar

Method

Preheat the oven to 180°C.
To make the date caramel, place the pitted dates, 2 T water and a generous pinch of sea salt in a food processor and blend until smooth. Add a little more water if necessary to loosen to a paste-like consistency. Set aside.
To make the coconut flake topping, combine the ingredients and set aside.
To make the cake, place all the ingredients in a bowl, then mix to combine – it is not a very loose batter. Pat the batter into 2 x 16 x 10 x 3 cm greased and lined loaf tins and bake for 30–40 minutes, or until lightly golden and cooked through. 4 Remove from the oven and spread the date caramel onto the cake, then spoon over the topping and bake for a further 8–10 minutes, or until the coconut is golden and crunchy.
Allow to cool before slicing into squares. Serve with a drizzle of maple syrup, or decorate with Woolworths chocolate hen’s eggs filled with caramel sauce.

Browse more cake recipes here.