Ingredients
Equipment
Method
- Preheat oven to 350 °F (175 °C). Grease and flour an 8‑inch pan.
- Place chopped dates in a bowl, pour boiling water over them, stir and let soak while preparing batter (~10 min).
- In another bowl, whisk flour, baking soda, salt, and shredded coconut.
- In a large bowl, whisk sugar, eggs, oil, and vanilla until smooth.
- Stir soaked dates (including liquid) into wet mixture.
- Gently fold dry ingredients into wet until just combined.
- Pour batter into pan and bake 35–40 minutes until toothpick inserted in center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
- For glaze, whisk powdered sugar with milk until smooth. Drizzle over cooled cake and sprinkle with extra coconut.
- Slice and serve. Store covered at room temperature for 2 days or refrigerate up to 5 days.
Notes
This cake is naturally moist from the dates and coconut. You can add chopped nuts like walnuts or pecans for crunch, or replace half the sugar with honey. For a richer flavor, stir in orange zest.