I’m digging way back in my archives today for a scrumptious take on cake squares. There was once a time when my pictures were tiny and my goal for blogging seemed to be to see how many exclamation points I could use to get my point across. But today is a better day.
Sour Cream Coffee Cake + Date Balls = Coconut Date Squares
Yes, that is correct – moist, delicious coconut date squares. Holy moly, they almost make me want to return to the days of exclamation points. Cakey and chewy.
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups cake flour
- 1 1/2 cups sour cream
First make the sour cream coffee cake batter. Stare at it for just a moment or two.
COCONUT DATE TOPPING:
- 2 cups pitted and chopped dates
- 1 cup walnuts
- 16 graham cracker sheets (2 sections per sheet)
- 2 cans sweetened condensed milk
- 2 cups grated, sweetened coconut
Process graham crackers, dates and walnuts in food processor until crumbly.
Split crumble in half. In the first half, stir in sweetened condensed milk.
Spread cake batter evenly into half sheet pan (I use parchment paper, but baking spray is sufficient). Gently spread sweetened condensed milk mixture over the cake.
Stir coconut into second half of crumble and somewhat press into the top layer.
Bake for about 40 minutes or until a fork poked into the center of the cake comes out clean.
After the squares have cooled about 15 minutes or so, drizzle with a simple powdered sugar frosting (Stir together about 2 cups of powdered sugar & a couple of tablespoons of water until frosting is smooth and reaches the consistency you would like.)