Coconut and date cake

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1 serving Prep: 25 mins, Cooking: 45 mins
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By Food24 November 03 2009
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Ingredients (17)

5.00 ml Bicarbonate of soda
150.00 g dates — finely chopped
250.00 ml water — hot
110.00 g margarine
200.00 g white sugar
1.00 eggs
5.00 ml vanilla — essence
80.00 ml coconut
240.00 g flour — cake
2.00 ml salt
10.00 ml Baking powder
FILLING
15.00 ml margarine
100.00 g white sugar
75.00 g dates — chopped
125.00 ml water
15.00 ml cocoa powder
40.00 g coconut
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Method:

Preheat the oven to 190 ºC (375 ºF). Grease two 20 cm cake tins.
Sift the bicarbonate of soda over the dates and pour the hot water over. Set aside.
Cream the margarine and white sugar together until fluffy. Beat the egg lightly and add. Mix well. Add the date mixture and vanilla essence and mix well. Stir in the coconut.
Sift the dry ingredients together and fold into the date mixture. Turn the mixture into the tins and bake for about 40-45 minutes or until a skewer inserted in the centre of the cake comes out clean. Turn out onto a wire rack.
Bring all the ingredients for the filling, except the coconut, to the boil and simmer until thickened. Add the coconut and sandwich the two cake layers together with the mixture. Cover the cake with the remaining filling mixture.
Makes a medium-sized cake.



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