The Kitchen's date and coconut loaf

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Photo: Pam Jones
Photo: Pam Jones
The Kitchen's date and coconut loaf

Makes 2 loaves
can also be made as baby cakes in large muffin tins

Ingredients 
2 cups water
2 cups chopped dates

2 Tbsp baking soda
3 cups flour
2½ cups caster sugar
250g butter melted
2 eggs
2 tsp vanilla essence
2 cups diced apples

Topping
1⅓ cup brown sugar
120g butter
2 cups shredded coconut
175ml milk

Method
Bring water to the boil and add the dates, boil for two minutes, remove from stove. Add baking soda, set aside.

In a separate bowl add remaining ingredients and mix well. Pour in the hot date mixture and mix well then pour into two lined loaf tins (or large muffin tins).

Bake at 150degC for 45-50 minutes.

Topping
Mix all topping ingredients in a pot until butter melts.

Divide equally on top of loaves or baby cakes and return to oven for a further 15-20 minutes.

Recipe requested by Paula Nicholls, of Queenstown. Recipe supplied by The Kitchen (formerly the Tin Goose Cafe), in Cromwell.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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