Date-Nut Cake with Coconut Frosting


Cake:

  1-3/4 cups all-purpose flour

1 cup sugar

1/4 teaspoon salt

1 cup chopped pitted dates

1 tablespoon solid shortening

1 teaspoon baking soda

1 teaspoon vanilla extract

1 egg, lightly beaten

1 cup chopped walnuts

Frosting:

2 tablespoons unsalted butter

6 tablespoons light-brown sugar

3 tablespoons heavy cream

1 cup shredded coconut


 

 

Cakes:

Heat oven to 350.

 Coat two 53/4 x 3 x 2/8-inch mini loaf pans with nonstick cooking spray.

 In a large bowl, whisk flour, sugar and salt. Set aside.

 Bring 1 cup water to a boil in a small saucepan over medium-high heat.

Add dates, shortening, baking soda and vanilla. Stir until shortening is melted.

Remove from heat; stir into dry ingredients. Add egg and beat with a wooden spoon until all ingredients are combined.

Stir in walnuts.

 Divide between prepared loaf pans.

Bake at 350 for 40 to 45 minutes or until a toothpick inserted in center comes out clean.

Cool in pan on rack for 10 minutes.

Turn out onto rack; cool completely.

Frosting:

Heat broiler.

In a small saucepan, melt butter and sugar.

Stir in cream and coconut.

Spread frosting equally over the two loaves.

Broil for 1 to 1'/z minutes until lightly browned. Let loaves cool completely.

To present as a gift, place cooled cake in decorative tin or wrap in pretty paper.