When I came across this recipe there was something intriguing about it and I had to try it. I love pears and coconut and like using dates as a natural sweetener. And the cake turned out great! This rich and moist cake combines the flavors perfectly. Such a wonderful little treat.
Whole Wheat Pear, Coconut and Date Cake
recipe adapted from humingbirdhigh.com
1 generous cup dried dates, pitted and stemmed
1 cup water
1 tsp baking soda
1 1/4 cup whole wheat flour (ratio: 2/3 soft wheat berries and 1/3 hard wheat berries)
3/4 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, room temperature
1 1/4 cup sugar
1 tsp vanilla extract
1/2 cup unsweetened shredded coconut
2 pears, peeled and diced
Preheat the oven to 350F.
Add the water and dates to a sauce pan and bring to a boil over medium heat.
Once it is boiling add the baking soda and immediately remove from heat (adding the baking soda will cause the date mixture to bubble).
Keep stirring the mixture for another minute. Set aside and let it cool.
If you mill your own flour, grind your hard and soft wheat berries. I use my WonderMill on the pastry setting. Sift your flour twice to make the cake less dense.
Combine the flour, baking powder and salt.
In an electrical mixer mix together the butter and sugar until fluffy.
Then mix in the egg on the lowest speed before adding the vanilla extract.
Then slowly add in the date mixture.
Fold in the coconut.
Pour the cake batter into a greased 9 inch springform pan.
Let the cake bake for 45 minutes.
Then rotate the cake in the oven and let it bake for another 10 minutes.
The cake is done when a toothpick comes out clean when inserted into the middle of the cake. If it doesn't come out clean, keep baking and rotating the cake in 5 minute increments until done. The cake will become dark as it bakes as seen in the picture below. Do not let that alarm you - that is what it is supposed to look like:)