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.

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