This sticky cake is studded with tangy feijoas and has a chewy caramelised coconut topping added halfway through cooking and it’s just gorgeous.

Makes a 23cm cake.



Ingredients

1 cup pitted dates

1 cup boiling water

1 teaspoon baking soda

130g butter

½ cup white sugar

½ cup brown sugar

1 large egg

1 ¼ cups plain flour

1 teaspoon baking powder

Pinch salt

½ cup dessicated coconut

1 cup peeled and diced feijoa



Coconut topping:

1 cup shredded coconut

1/3 cup brown sugar

1/3 cup milk

50g butter



Method:

1. Preheat the oven to 170 C. Grease and line a 23cm round baking tin.

2. Cover dates in boiling water and leave to soak for 5 minutes then add baking soda and blend to a chunky paste in a food processor.

3. Cream the butter and both sugars until pale and creamy then beat in the egg and beat for one minute more. Add the date paste to the creamed mixture and stir until combined. Sift in flour, baking powder and salt. Fold in coconut and feijoa chunks until combined. Scrape into baking tin, gently smooth the top and bake for 30 minutes. While it cooks make the coconut topping by combining all ingredients in a small pot over a low heat until melted together.

4. At 30 minute mark, gently spoon the coconut topping over the cake, in an even layer. Continue to cook for a further 25-35 minutes until topping is golden brown and a skewer inserted comes out clean. Run a knife around the edge of the cake to loosen the topping from the tin and leave for one hour before gently turning out and cooling fully.



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This sticky cake is studded with tangy feijoas and has a chewy caramelised coconut topping added halfway through cooking and it’s just gorgeous. 
Makes a 23cm cake. 
 
Ingredients 
1 cup pitted dates 
1 cup boiling water 
1 teaspoon baking soda 
130g butter 
½ cup white sugar 
½ cup brown sugar 
1 large egg 
1 ¼ cups plain flour 
1 teaspoon baking powder 
Pinch salt 
½ cup dessicated coconut 
1 cup peeled and diced feijoa 
 
Coconut topping: 
1 cup shredded coconut 
1/3 cup brown sugar 
1/3 cup milk 
50g butter 
 
Method:
1. Preheat the oven to 170 C. Grease and line a 23cm round baking tin.
2. Cover dates in boiling water and leave to soak for 5 minutes then add baking soda and blend to a chunky paste in a food processor.
3. Cream the butter and both sugars until pale and creamy then beat in the egg and beat for one minute more. Add the date paste to the creamed mixture and stir until combined. Sift in flour, baking powder and salt. Fold in coconut and feijoa chunks until combined. Scrape into baking tin, gently smooth the top and bake for 30 minutes. While it cooks make the coconut topping by combining all ingredients in a small pot over a low heat until melted together.
4. At 30 minute mark, gently spoon the coconut topping over the cake, in an even layer. Continue to cook for a further 25-35 minutes until topping is golden brown and a skewer inserted comes out clean. Run a knife around the edge of the cake to loosen the topping from the tin and leave for one hour before gently turning out and cooling fully.
 
LISTEN ABOVE

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

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