Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CAKE***
  1 1/2           cups  water
  1                cup  dates -- pitted and chopped
  1                cup  sugar
     1/4           cup  butter -- softened
  1                     egg
  1           teaspoon  vanilla
  1 1/2           cups  all-purpose flour
  1           teaspoon  baking soda
  1           teaspoon  baking powder
     1/2           cup  pecans -- finely chopped
                        ***ICING***
     1/3           cup  butter
     3/4           cup  coconut -- desiccated
     2/3           cup  brown sugar
     1/4           cup  whipping cream

Preparation:

CAKE: Combine water and dates in a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 7 minutes, stirring occasionally, until mixture is thickened and smooth. Remove from the heat and let cool. = Preheat the oven to 350F. Grease an 8-inch square pan. Cream together sugar and butter in a large bowl until light and fluffy, then beat in egg and vanilla. Stir together flour, baking powder and baking soda in a separate bowl, then stir into sugar mixture, along with dates and nuts. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Let cake cool in pan on a wire rack. ICING: Melt butter in a small saucepan over medium heat, then stir in coconut, sugar and cream. Bring to a boil. Simmer for 6 minutes, until a candy thermometer registers 234F to 240F or a little of the mixture dropped into a bowl of ice water forms a soft ball. Remove from the heat and let cool slightly, then pour evenly over cake. Let cool completely in pan.

Nutritional Information:

514 Calories (kcal); 24g Total Fat; (40% calories from fat); 5g Protein; 74g Carbohydrate; 70mg Cholesterol; 374mg Sodium