Get the Recipe: Pear, Date and Coconut Cake
Ingredients
- 1 cup water
- 1 heaping cup dried dates, pitted and stemmed
- 1 teaspoon baking soda
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup 1 stick unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup medium ground coconut flakes
- 2 medium pears (or 1 large pear), peeled and medium-diced
- 1/3 cup confectioner's sugar
Equipment
- a 9-inch round springform pan
Instructions
- Preheat the oven to 350 (F) and prepare a 9-inch springform pan by greasing liberally with butter or spraying generously with cooking spray.
- In a medium, heavy-bottomed sauce pan, combine 1 cup water and 1 heaping cup pitted dates. Bring water and dates to a boil over medium heat, whisking the mixture occasionally. Once the mixture is at a gentle boil, whisk in 1 teaspoon baking soda and immediately remove from heat. Continue to gently whisk the mixture for 1 minute, before setting on a wire rack to cool completely.
- In a small bowl, whisk together 1 1/4 cup all-purpose flour, 3/4 teaspoon baking soda, and 1 teaspoon salt. Set aside.
- In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1/2 cup unsalted butter and 1 1/4 cup granulated sugar. Cream together on medium speed until light and fluffy, about 5 minutes.
- Once the mixture is light and fluffy, turn the mixer speed to its lowest setting and add 1 egg. Continue mixing until the egg is completely incorporated, before adding 1 teaspoon vanilla extract. Continue mixing on low speed and slowly add the cooled date mixture (from the 2nd step), before slowly adding the flour mixture (from the 3rd step). Mix on low speed until just combined — DO NOT OVERMIX or your cake will be tough and I will cry for you. It's okay to have one or two small flour streaks left.
- Once the dry ingredients have just been incorporated, sprinkle 1/2 cup coconut flakes evenly over the top of the batter and use a rubber spatula to gently fold the coconut into the mixture. Add diced pears, and continue to gently fold into the mixture.
- Transfer the batter into the prepared springform pan and bake in the preheated oven for 45 minutes. Once the cake has baked for 45 minutes, rotate the pan in the oven and continue to bake for another 10 minutes. Insert a clean skewer into the middle of the cake, and if it comes out clean, the cake is done. If not, rotate the pan and continue to bake in 5 minute increments. Once the cake is ready, allow to cool on a wire rack for 15 minutes before serving. This cake is amazing when served fresh out the oven! Sprinkle 1/3 cup confectioner's sugar over the cake when ready to serve.
Notes
Adapted from 7×7
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