Thank you so much for being here—I’m thrilled to share this Date and Coconut Cake recipe! This moist, flavorful bake is a beautiful twist on classic flavors and is perfect for cozy afternoons or tea-time treats. If you love this, don’t forget to subscribe via email for more comforting recipes and kitchen stories!
Overview of Recipe Content
- What it is & occasion: A comforting cake blending sweet dates and shredded coconut—ideal for brunch, snack-time, or dessert.
- Why you’ll love it: Rich yet tender, with warmth from cinnamon and ginger, perfect with a cup of coffee.
- Taste & texture: Soft crumb, chewy dates, and nutty coconut bits—each bite sings with hominess.
- Health/seasonal note: Made with whole ingredients—no artificial flavors, featuring the fiber-rich sweetness of dates.
Ingredients
- 200 g (1 ½ cups) all-purpose flour
- 100 g (1 cup) shredded unsweetened coconut
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 120 g (⅔ cup) brown sugar, packed
- 120 ml (½ cup) vegetable oil or melted coconut oil
- 3 large eggs
- 1 tsp vanilla extract
- 150 g (1 cup) pitted dates, chopped
- 100 ml (⅓ cup + 1 Tbsp) boiling water
- 120 ml (½ cup) coconut milk
Tools needed
- 9 × 5-inch loaf pan or 8-inch square pan
- Mixing bowls, whisk, spatula, measuring tools
Suggested substitutions/additions
- Swap white flour for half whole wheat for depth
- Use maple syrup or honey instead of brown sugar
- Stir in chopped walnuts or pecans for crunch
- Include orange zest for a citrusy twist
How to Make Date and Coconut Cake
- Prep oven & pan. Preheat to 180 °C (350 °F). Grease and line your pan.
- Combine dry ingredients. In a bowl: flour, coconut, baking powder, soda, salt, cinnamon, ginger.
- Mix wet ingredients. In another bowl: brown sugar, oil, eggs, vanilla—beat until smooth and sweetly aromatic.
- Add dates. Fold chopped dates into wet mix carefully.
- Soak dates. Pour boiling water over date mixture; gently stir—this makes the dates plump and luscious.
- Combine mixtures. Alternate adding dry mix and coconut milk into wet bowl, beginning and ending with dry. Stir until just combined.
- Bake. Pour into pan, bake for 40–50 minutes, or until a skewer comes out clean.
- Cool & enjoy. Let cool in pan for 10 minutes, then on rack. Slice and serve warm or room temperature.
I promise you versatile, and here’s proof—this cake travels well to potlucks or makes the perfect midnight snack!
What to Serve with Date and Coconut Cake
- A dollop of whipped cream or Greek yogurt
- Drizzle of warm caramel or honey
- Fresh berries or a fruit compote
- A cozy mug of chai or mocha
Tips for Making It Perfect
- Chop dates uniformly so each slice has balanced chewiness.
- Stir gently—overmixing can lead to a dense cake.
- Check doneness around minute 40; make sure it’s baked but still moist.
- Make ahead: Wrap cooled cake and store overnight for better flavor!
Storage Instructions
- Room temp: Covered for up to 3 days.
- Refrigerator: Up to 5 days—bring to room temp before eating.
- Freezer: Wrap in foil and freeze up to 3 months. Thaw overnight in fridge or a few hours on the counter.
General Information
This Date and Coconut Cake recipe is reminiscent of the classic Canadian Queen Elizabeth Cake, with its Date‑Coconut topping. Combining cozy winter spice with tropical coconut, it brings comfort and familiarity in each bite.
Frequently Asked Questions
1. Can I use medjool dates?
Yes! Medjools are sweeter and softer—just reduce soaking time slightly.
2. Is the coconut necessary?
While it adds lovely texture, you can substitute with ground almonds.
3. Can I make it gluten‑free?
Yes—swap flour with a 1:1 GF flour blend.
4. Can I bake in muffins instead?
Absolutely! Bake for 20–25 minutes at 180 °C until golden and set.
5. How do I know when it’s done?
A toothpick inserted in the center should come out mostly clean, with a few moist crumbs.
Conclusion
This Date and Coconut Cake is a wonderfully heartwarming treat—perfect for cozy mornings or afternoon tea breaks. If you adored this recipe, check out these winners:
- Flourless Coconut Greek Yogurt Cake
- Moist & Magical Flourless Pumpkin Coconut Cake
- Unbelievably Moist Gluten‑Free Blueberry Coconut Cake
- Carrot Raisin Oatmeal Yogurt Cake
- Banana Apple Walnut Cake
Wishing you joy in every slice—keep baking, and keep smiling! 💕
Interactive Elements
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Nutritional Information Date and Coconut Cake (approx. per serving, yields 12)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 260 kcal | 32 g | 13 g | 4 g |
Delightful Date and Coconut Cake
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A moist, warmly spiced Date and Coconut Cake with plump dates, shredded coconut, and a tender crumb—perfect for cozy gatherings or a comforting snack.
Ingredients
200 g all‑purpose flour
100 g shredded unsweetened coconut
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
120 g brown sugar, packed
120 ml vegetable oil (or melted coconut oil)
3 large eggs
1 tsp vanilla extract
150 g pitted dates, chopped
100 ml boiling water
120 ml coconut milk
Instructions
-
Preheat oven to 180 °C; grease a loaf pan.
-
Whisk dry ingredients.
-
Combine sugar, oil, eggs, vanilla.
-
Stir in dates and pour boiling water; let them plump.
-
Alternate folding in dry mix and coconut milk.
-
Bake 40–50 minutes.
-
Cool, slice, and serve.
Notes
-
Evenly chop dates.
-
Don’t overmix.
-
Begin checking doneness at minute 40.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
