Coconut and Date Cake

Name: Coconut and Date Cake
Yield: 12
Ingredients: Butter (for greasing); For the dough; 1 1/4 cups of unsweetened cocoa powder (200 g); 1/4 cup of water (60 ml); 2 cups of shredded coconut (260 g); 1/2 cup of all-purpose flour (60 g); 1 large egg; 1 cup of chopped hazelnuts (120 g); For the filling; 200 g of dried dates; 1 1/2 cups of water (360 ml); For the topping; 1/4 cup of unsweetened cocoa powder (45 g); 2 tablespoons of water; 2 egg yolks; 2 tablespoons of milk; 1/4 cup of chopped hazelnuts (30 g)

1
Butter (for greasing)
2
For the dough
3
1 1/4 cups of unsweetened cocoa powder (200 g)
4
1/4 cup of water (60 ml)
5
2 cups of shredded coconut (260 g)
6
1/2 cup of all-purpose flour (60 g)
7
1 large egg
8
1 cup of chopped hazelnuts (120 g)
9
For the filling
10
200 g of dried dates
11
1 1/2 cups of water (360 ml)
12
For the topping
13
1/4 cup of unsweetened cocoa powder (45 g)
14
2 tablespoons of water
15
2 egg yolks
16
2 tablespoons of milk
17
1/4 cup of chopped hazelnuts (30 g)

Ingredients

1
Butter (for greasing)
2
For the dough
3
1 1/4 cups of unsweetened cocoa powder (200 g)
4
1/4 cup of water (60 ml)
5
2 cups of shredded coconut (260 g)
6
1/2 cup of all-purpose flour (60 g)
7
1 large egg
8
1 cup of chopped hazelnuts (120 g)
9
For the filling
10
200 g of dried dates
11
1 1/2 cups of water (360 ml)
12
For the topping
13
1/4 cup of unsweetened cocoa powder (45 g)
14
2 tablespoons of water
15
2 egg yolks
16
2 tablespoons of milk
17
1/4 cup of chopped hazelnuts (30 g)

Directions

1
Preheat the oven to 350°F (medium)
2
Grease a 20 cm diameter mold with butter
3
Line the bottom with parchment paper and grease it too
4
Set aside
5
Prepare the dough: in a large saucepan, combine the unsweetened cocoa powder and water
6
Bring to a boil over medium heat, stirring constantly with a wooden spoon
7
Add the coconut and mix well
8
Remove from the heat, add the remaining ingredients and mix
9
Spread on the prepared mold
10
Bake in the preheated oven until the dough is firm (about 15 minutes)
11
Let cool, remove from the mold onto a decorative plate and remove the parchment paper
12
Prepare the filling: in a medium saucepan over medium heat, cook the dried dates in water until soft (about 10 minutes)
13
Strain
14
Transfer to a processor or blender and blend until creamy
15
Spread on the prepared dough
16
Prepare the topping: in a medium saucepan, combine the unsweetened cocoa powder and water
17
Bring to a boil over medium heat, stirring constantly with a wooden spoon
18
Lower the heat and cook until the mixture reaches the point of soft thread (approximately 2 minutes)
19
Let it cool slightly
20
Add the egg yolks and milk
21
Cook over low heat, stirring constantly, until thickened
22
Let cool, spread on the date filling
23
Sprinkle with chopped hazelnuts carefully along the sides of the cake
24
Serve at room temperature
25
360 calories per slice