Coconut Date Cake with Tahini Fudge Sauce
This Coconut Date Cake is rich with flavor and has a delightfully tender crumb. It's served with a thick drizzle of tahini fudge sauce that makes it taste like a cross between sticky toffee pudding and an almond joy candy.
Equipment
- Kitchen Scale
- Oven Thermometer
- 8x8-inch (20x20 cm) Square Baking Pan
- Small Saucepan
Ingredients
Coconut Date Cake:
- 250 ml (1 cup) whole milk
- 226 g (8 oz) pitted medjool dates chopped, about 12-16 dates
- 1 tsp baking soda
- 195 g (1 ½ cup + 2 tbsp) all-purpose flour spooned and leveled
- 1 tsp baking powder
- ½ tsp fine sea salt
- 113 g (½ cup) unsalted butter melted and cooled
- 125 g (½ cup + 2 tbsp) light brown sugar packed
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 80 g (¾ cup) unsweetened shredded coconut
Tahini Fudge Sauce:
- 67 g (⅓ cup) light brown sugar packed
- 1 ½ tsp Dutch-processed cocoa powder
- 125 ml (½ cup) heavy cream
- 3 tbsp tahini well-stirred
- 1 pinch flaky sea salt
- 90 g (3 oz) 70% dark chocolate chopped
- Toasted sesame seeds optional, for topping
Instructions
Coconut Date Cake:
- Bring the milk to a boil in a small saucepan over medium heat. While that's heating, add the chopped dates and baking soda to a large bowl.
- Once boiling, pour the milk over the bowl of dates and give it a quick stir. Cover tightly with plastic wrap and let them soak for 15 minutes.
- Meanwhile, preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20 cm) square baking pan and line with parchment paper, leaving a few inches of overhang.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Uncover the bowl of dates and use a fork to mash and mix them into a paste, leaving some small chunks for texture.
- To the bowl, add the melted and cooled butter, brown sugar, eggs, and vanilla extract. Whisk until well combined.
- Add the flour mixture and use a silicone spatula to fold it into the batter until a few streaks remain. Add the shredded coconut and fold everything together until just combined. Be careful not to overmix.
- Transfer the batter to the prepared baking pan and smooth out the top. Bake for 40-45 minutes or until the cake is puffed and the center springs back when lightly touched.
- Cool the cake in the pan for 15 minutes then transfer it to a wire rack to cool for at least 45 minutes before slicing.
Tahini Fudge Sauce:
- Add the brown sugar, cocoa powder, and heavy cream to a small saucepan and whisk until well combined. Bring to a simmer over medium heat, whisking frequently.
- Reduce the heat to low and quickly add the tahini, flaky sea salt, and dark chocolate. Whisk until melted and smooth then immediately transfer to a heatproof jar (if the chocolate stays on the heat too long, the fudge sauce will split).
- Serve each slice of cake warm with a generous spoonful of tahini fudge sauce and an optional sprinkling of toasted sesame seeds. Enjoy!
Notes
- Storage: Store the cake and fudge sauce in separate airtight containers and keep them in the fridge for 3-4 days.
Nutrition
Serving: 1 slice | Calories: 541kcal | Carbohydrates: 66g | Protein: 8g | Fat: 30g | Sodium: 344mg | Fiber: 5g | Sugar: 43g
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