This is soooooo yummy!

This cake recipe comes from the Cooking Light Magazine. I think that’s quite amazing, considering it’s crunchy topping looks so delicious & fattening. I love the flavor of dates & coconut together, so this has got to be a hit. We can all try it together. UPDATE: IT’S DELICIOUS!
Ingredients Cake:

 1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
 3 tablespoons butter
 Dash of salt
 1 1/2 cup all-purpose flour
 1 teaspoon baking powder
 1/2 teaspoon salt
 1 cup granulated sugar
 1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

 2/3 cup packed light brown sugar
 1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
 2 teaspoons milk


1. Preheat oven to 350°.

2. To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 20 minutes.

4. To prepare topping, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake; bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack.