Queen Elizabeth Cake

    1 hour 10 minutes

    A scrumptious date nut cake that is truly fit for a queen. It is crowned with a grilled coconut topping.

    42 people made this

    Serves: 12 

    • 1 cup (250ml) boiling water
    • 1 cup dates (180g), pitted and chopped
    • 65g butter, softened
    • 1 cup (220g) white sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1½ cups plain flour
    • 1 teaspoon bi-carb soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup (60g) chopped walnuts
    • For the topping
    • 1 cup (45g) flaked or shredded coconut
    • ½ cup (90g) packed brown sugar
    • 120g butter
    • 1/4 cup (65ml) cream

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Pour boiling water over dates in a small bowl, and let stand until cool.
    2. Measure flour, baking powder, bi-carb, salt and nuts into a small bowl. Stir to mix.
    3. Cream the butter and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread batter into a greased 23x33cm baking or cake tin.
    4. Bake at 180 degrees C for 30 to 40 minutes, or until an inserted wooden pick comes out clean.
    5. To Make Topping: Mix coconut, brown sugar, butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under the griller.

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    Reviews in English (40)


    This is the recipe that I use with one small change. Instead of using 1 cup pitted chopped dates, I use 1 375 gram package of jaffa dates. I hadn't made this cake for some time and inadvertently made the cake first with the 1 cup called for in the recipe. The next time I made it I tried 2 cups of dates. Finally, I realized that I had always used one full 375 g package. This makes all the difference in taste! Try it and enjoy!  -  13 Apr 2006  (Review from Allrecipes USA and Canada)


    I have made this cake many times and each time it is a hit, young and old. I like to serve it with a dallop of fresh whipping cream. It's easy to make and take and trust me not a crumb will remain. (I also substituted milk for cream in the broiled topping and it turned out just as good)  -  23 Feb 2004  (Review from Allrecipes USA and Canada)


    I used pecans instead of walnuts and depending on my mood, sometimes I "double up" on the topping...doing this makes for a VERY rich cake, but super moist! One of my favorite recipes!  -  19 Jan 2009  (Review from Allrecipes USA and Canada)