Coconut-and-date caramel bar cake

Coconut-and-date caramel bar cake

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  • 10
  • Easy
  • 35 minutes
  • 50 minutes
  • Woolworths Bellevue Pinotage 2017


  • 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

Cooking Instructions

Preheat the oven to 180°C.

To make the date caramel, place the 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 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.

Hannah Lewry Recipe by: Hannah Lewry
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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.

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