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This date and coconut cake from Quebec is a timeless favorite that's just right for parties or a regular treat. It's got a soft bite and a caramel-style icing that makes everyone come back for seconds.
I've been whipping up this Queen Elizabeth Cake for over twenty years and no other dessert gets requested as much by my family. My grandma made this back in the ‘60s and seriously, the way we make it has basically stayed the same.
Tasty Ingredients
- For the topping
- 375 ml unsweetened shredded coconut: brings crunch and flavor
- 375 ml brown sugar: browns up nicely for that caramel vibe
- 125 ml unsalted butter: makes the topping extra rich
- 125 ml heavy cream (35%): keeps things creamy
- For the cake
- 2 large eggs: gives structure and richness
- 180 ml brown sugar: for that sweet depth
- 125 ml softened unsalted butter: whips in some air
- a pinch of salt: keeps flavors in check
- 7.5 ml baking powder: lifts the cake up
- 430 ml sifted all-purpose flour: makes it nice and fluffy
- 2.5 ml baking soda: helps soften up the dates
- 250 ml dates, pitted and roughly chopped: loads in natural sweetness
- 250 ml hot water: draws out the date flavor
- For the icing
- 125 ml heavy cream (35%): makes the icing smooth
- 125 ml unsalted butter: gives a rich taste
- 375 ml brown sugar: adds a caramel twist
- 375 ml unsweetened shredded coconut: brings the crunch and aroma
Clear Step-by-Step Directions
- Finish it up:
- Pour that hot icing on the cake while both are still warm. Pop it back under the broiler for about 2-3 minutes. Watch for a golden, caramel top.
- Make the icing:
- Put all the icing stuff in a pot and heat it. Stir all the time while it bubbles. Turn the heat down and let it thicken for a couple minutes, still mixing.
- Bake the cake:
- Bake for 25–30 minutes. Use a toothpick in the middle—if it comes out clean, you're good. Set the cake on a tray to catch any extra icing that might run off, and set your oven to broil.
- Mix up the batter:
- Beat the butter and brown sugar until it's soft and fluffy. Add your eggs, one after another, mixing well between each. Mix in the dry stuff, switching back and forth with the date mix. Start and finish with the dry mix. Pour in your pan.
- Get the dry stuff ready:
- Stir together flour, baking powder, and salt. This spreads the leavening out so it rises right.
- Sort out the dates:
- Heat water, dates, and baking soda to a boil in a saucepan. Let it simmer for 3 minutes, stirring now and then. The dates will soften right up. That makes a flavor-packed, thick base for your cake. Let it cool down a bit.
- Prep the pan and oven:
- Stick your oven rack in the middle and set to 180°C. Line your cake pan’s bottom with parchment, grease and flour the sides. This way, the cake pops right out later.
The secret here is all about the dates. They make it sweet enough that you can use less sugar, and the crumb comes out crazy tender. Every time I serve it, folks are surprised that it's the dates giving it that special kick.
Storage and Freshness
To keep your Queen Elizabeth Cake tasting fresh, pop it in an airtight box at room temp and it'll be good for three to five days. Want to hang onto it even longer? Just freeze it—no worries there. Wrap it tight in plastic, then foil, and stash it in the freezer for up to three months. Ready to eat? Let it thaw out on the counter for a couple hours and you’re good to go.
Swaps and Custom Ideas
If you're not feeling dates, use figs or prunes instead. For no dairy, swap out butter for coconut oil and use thick coconut milk in place of the cream. Love a little spice? Stir in a teaspoon of cinnamon or a pinch of cardamom into the mix. Want some crunch? Throw in 125 ml chopped nuts right into the batter.
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Origins and Backstory
This cake is named after Queen Elizabeth, the Queen Mother, who was a big hit in Canada. The dish took off in the 1950s after the royal tour. Traditionally coming from Quebec, it’s always been big at family gatherings and celebrations. Folks keep making it, even now, since it's both easy to put together and super tasty.
Frequently Asked Questions
- → Can I swap dates for another fruit?
Yes, you can sub in prunes or dried figs, but the taste and texture might change a bit.
- → What type of coconut is best for the glaze?
Go with unsweetened shredded coconut to keep the glaze from being overly sweet.
- → How long does this cake stay fresh?
Store in an airtight container for 2-3 days at room temperature or up to a week in the fridge.
- → Can I use gluten-free flour?
Yes, swap regular flour for a gluten-free blend, but tweak the quantities if needed to get the right texture.
- → What’s the best pan for this cake?
A springform pan (10-inch) or a square Pyrex pan (9-inch) works great for this recipe.