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Moist Coconut Date Cake Slice on Plate

Coconut Date Cake

A moist and flavorful cake made with sweet dates and coconut—perfect for dessert or afternoon tea.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: Mediterranean
Calories: 270

Ingredients
  

Cake Batter
  • 1 cup pitted dates chopped
  • 1 cup boiling water
  • cups all‑purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsweetened shredded coconut plus extra for topping
  • ¾ cup granulated sugar
  • 2 eggs room temperature
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
Glaze (optional)
  • ½ cup powdered sugar
  • 2 tbsp milk or coconut milk

Equipment

  • 8‑inch round or square cake pan
  • Mixing bowls
  • Whisk & spatula
  • Measuring cups & spoons

Method
 

  1. Preheat oven to 350 °F (175 °C). Grease and flour an 8‑inch pan.
  2. Place chopped dates in a bowl, pour boiling water over them, stir and let soak while preparing batter (~10 min).
  3. In another bowl, whisk flour, baking soda, salt, and shredded coconut.
  4. In a large bowl, whisk sugar, eggs, oil, and vanilla until smooth.
  5. Stir soaked dates (including liquid) into wet mixture.
  6. Gently fold dry ingredients into wet until just combined.
  7. Pour batter into pan and bake 35–40 minutes until toothpick inserted in center comes out clean.
  8. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
  9. For glaze, whisk powdered sugar with milk until smooth. Drizzle over cooled cake and sprinkle with extra coconut.
  10. 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.