Desserts & Baking

Coconut-and-date caramel bar cake

10
Easy
35 minutes
50 minutes
Wine/Spirit Pairing
Woolworths Bellevue Pinotage 2017

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
    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

Ingredients
  1. Preheat the oven to 180°C.
  2. 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.
  3. To make the coconut flake topping, combine the ingredients and set aside.
  4. 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.
  5. 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.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

View all recipes

Comments

Load more