For a richer flavor, consider using Medjool dates. Toast the walnuts lightly before adding them to the dry ingredients to enhance their nutty flavor. Be careful not to over-bake the cake, as it can become dry. Check for doneness a few minutes before the suggested baking time. For a more intense coconut flavor, toast the shredded coconut lightly before adding it to the topping. If you don't have heavy cream, you can substitute half-and-half or milk, but the topping may not be as rich.
Queen Elizabeth Cake I
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS178
Indulge in a truly regal treat with this exquisite date and nut cake, crowned with a decadent broiled coconut topping. A perfect blend of textures and flavors, fit for royalty and guaranteed to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol48 mg
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Fiber2 g
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Protein4 g
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Saturated Fat9 g
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Sodium340 mg
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Sugar39 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Step 1: Date Infusion (15 minutes): Pour boiling water over the chopped dates in a heatproof bowl. Let stand until cooled to room temperature, allowing the dates to soften and infuse the water with their rich flavor.
02 Step
Recipe View Step 2: Dry Ingredient Blend (5 minutes): In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and chopped walnuts. This ensures even distribution of the leavening agents and nuts throughout the cake.
03 Step
Recipe View Step 3: Creaming and Mixing (10 minutes): In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the creamed mixture in three additions, alternating with the date mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
04 Step
Recipe View Step 4: Baking (30-40 minutes): Pour the batter into a greased and floured 9x13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
05 Step
Recipe View Step 5: Coconut Topping Preparation (5 minutes): While the cake is baking, prepare the coconut topping. In a small saucepan, combine the shredded coconut, brown sugar, butter, and heavy cream.
06 Step
Recipe View Step 6: Topping Cooking (3 minutes): Cook the topping over medium heat, stirring constantly, until the butter is melted and the mixture comes to a boil. Continue to boil for 3 minutes, stirring constantly, until the topping thickens slightly.
07 Step
Recipe View Step 7: Broiling (1-3 minutes): Once the cake is done, immediately spread the coconut topping evenly over the warm cake. Place the cake under a preheated broiler and broil for 1 to 3 minutes, or until the topping is golden brown and bubbly. Watch carefully to prevent burning.
08 Step
Recipe View Step 8: Cooling and Serving (30 minutes): Let the cake cool in the pan for at least 30 minutes before cutting and serving. Enjoy!
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Kaylee Leannon
Feb 24, 2025The directions were easy to follow, and the cake turned out perfectly. I will definitely be making this again.
Andreane Hermiston
Dec 10, 2024This recipe is a keeper! My family devoured it in one sitting.
Kelton Steuber
Aug 31, 2024I made this for a bake sale and it was a huge hit! Everyone loved the unique flavor combination.
Geovanny Willms
Feb 10, 2024This cake is absolutely divine! The coconut topping is the perfect complement to the moist date cake.
Norma Kozey
Jan 27, 2024I added a splash of rum to the date mixture for an extra kick. It was delicious!