It doesn't really matter how long, just gets them a bit soft. Bring to a boil and let simmer for 5-10 minutes. *To make the crushed dates, here's what I do: put a 4 or 5 ounce package of dates into a small pot with about 1/2 inch of water. Feel free to play around with the amounts to fit the taste and texture you're looking for. In a small bowl or the bowl of a food processor, combine dates with coconut and pecans and a bit of coconut oil and salt. If you're really look for the lap of luxury, feel free to make the chocolate sauce to drizzle on top of cake, or use as a garnish when serving individual pieces. Allow cake to cool, then remove from pan and pile the coconut pecan topping on top of cooled cake. Pour batter into pans and bake at 350 degrees for 20-30 minutes, or until center is just set (it will still be a bit loose/wiggly). I used some 4-cup glass pyrex dishes that we usually put leftovers in.
Grease and flour a 9-inch round cake pan or 2 smaller round baking dishes. Add dry ingredients to the mixing bowl and blend well. Using a hand mixer, blend eggs, vanilla, oil, honey and dates. makes one 9-inch round or 2 smaller rounds.ġ/4 cup chocolate chips (I use Enjoy Life brand)Ĭombine dry ingredients and chocolate chips in a small bowl and sift well. Okay, this recipe looks forever long! But it feels very simple when you're actually doing it. What kind of cake will you pick for your next birthday? Then I put it all into the fridge to chill, because in my house, cake will be served cold.
I baked the rich cake in 2 extra-thick layers, drizzled it with velvety smooth chocolate syrup, and stacked them together with sticky, nutty, sweet coconut pecan goodness.
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