Moist, delicious coconut date squares. Holy moly, they almost make me want to return to the days of exclamation points. Cakey and chewy.
Coconut Date Squares
Makes 12 large pieces.
Preheat oven to 350°F.
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 1/4 cups sour cream
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/4 cups flour
First, prepare a half sheet pan by spraying it with non-stick baking spray. Cream butter and sugar until fluffy. Add eggs, sour cream, and vanilla. Mix in dry ingredients until combined. Spread the batter out evenly in the pan.
Coconut Date Topping
- 2 cups pitted and chopped dates
- 1 cup walnuts
- 16 graham cracker sheets (2 sections per sheet)
- 2 cans of sweetened condensed milk
- 2 cups grated, sweetened coconut
Process graham crackers, dates, and walnuts in a food processor until crumbly.
Split crumble in half.
In the first half, stir in sweetened condensed milk.
Spread cake batter evenly into a half sheet pan (I use parchment paper, but the baking spray is sufficient). Gently spread sweetened condensed milk mixture over the cake.
Stir coconut into the second half of the 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.
Frosting
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.