Queen Elizabeth Cake is a moist, rich dessert that combines the sweetness of dates and the crunch of walnuts, topped with a delightful coconut and brown sugar topping. This simple yet elegant cake offers layers of flavor in every bite and is perfect for any special occasion or family gathering. Its sweet, toasty finish makes it a treat that everyone will enjoy.
Why You’ll Love This Recipe
Queen Elizabeth Cake is a classic, comforting dessert that combines the natural sweetness of dates with the richness of walnuts and coconut. The warm, toasty coconut topping adds a perfect finishing touch to this moist cake, making it irresistible. It’s a simple yet impressive cake to bake for any celebration, and the combination of flavors makes it a timeless favorite.
Ingredients
For the Cake:
- 1 cup dates, chopped
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 5 tablespoons light brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1/2 cup olive oil
- 1/2 cup shredded coconut
- 1/2 cup walnuts, chopped
- 7/16 cup unsalted butter, melted
- 2 tablespoons milk
- 1 cup water
For the Topping:
- 1/2 cup shredded coconut
- 1/2 cup brown sugar, packed
- 2 tablespoons butter, melted
- 2 tablespoons milk
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- Prepare the cake:
- In a medium saucepan, combine chopped dates and water. Heat over medium heat, stirring occasionally, until the dates soften. Remove from heat and set aside to cool.
- In a large bowl, whisk together the eggs, white sugar, olive oil, vanilla extract, and milk. Add the cooled date mixture to this and mix until smooth.
- In another bowl, combine flour, baking powder, baking soda, salt, shredded coconut, and walnuts. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Bake the cake:
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the topping:
- While the cake is baking, mix the shredded coconut, brown sugar, melted butter, and milk in a small bowl.
- Finish baking the cake:
- After the cake is done, remove it from the oven and immediately spread the coconut topping evenly over the warm cake.
- Return the cake to the oven and bake for an additional 5-10 minutes, until the topping is golden and bubbly.
- Cool and serve:
- Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 12 servings
- Calories: 260 kcal per serving
Variations
- Make it gluten-free: Use a gluten-free flour blend to make the cake gluten-free. The other ingredients should remain the same.
- Add spices: For a spiced-up version, add 1/2 teaspoon of ground cinnamon or nutmeg to the dry ingredients for added warmth.
- Different nuts: You can substitute walnuts with pecans, almonds, or even cashews for a different flavor profile.
Storage/Reheating
- Storage: Store any leftover Queen Elizabeth Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
- Reheating: To reheat, simply warm the cake in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for a few minutes.
FAQs
1. Can I use dried apricots instead of dates?
Yes, you can substitute dried apricots for dates, but the flavor and texture will be slightly different.
2. Can I use a different type of nut in this cake?
Absolutely! You can use any nut you prefer, such as pecans or almonds, depending on your taste.
3. Can I make this cake in a larger pan?
Yes, if you prefer to make a larger cake, you can double the ingredients and use a 9×13-inch pan. Just be sure to adjust the baking time accordingly.
4. Can I freeze this cake?
Yes, you can freeze the cake after it has cooled completely. Wrap it tightly in plastic wrap and foil, and it can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
5. Can I omit the coconut topping?
Yes, you can skip the coconut topping if you prefer. The cake itself is still delicious without it.
6. Is this cake very sweet?
The cake has a moderate level of sweetness, but the coconut and brown sugar topping adds an extra layer of sweetness and richness. Adjust the sugar to your taste if needed.
7. Can I use a different type of oil?
You can substitute olive oil with vegetable oil or canola oil if you prefer a more neutral flavor.
8. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. The topping should be golden and bubbly.
9. Can I add more dried fruit to the cake?
Yes, you can add other dried fruits such as raisins, cranberries, or figs to enhance the flavor and texture.
10. Is this cake suitable for a special occasion?
Yes, Queen Elizabeth Cake is perfect for a special occasion, family gatherings, or even as a casual treat. It’s easy to make, yet elegant enough for a celebration.
Conclusion
Queen Elizabeth Cake is a rich, moist cake with a delightful combination of dates, nuts, and coconut. Its simple yet delicious flavor makes it perfect for any occasion, whether it’s a family gathering, special event, or casual afternoon snack. The toasty coconut topping adds the perfect finishing touch, making this cake a crowd-pleaser every time.
Queen Elizabeth Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist, rich cake with dates and nuts, topped with a delightful coconut and brown sugar topping, giving it a sweet, toasty finish. This cake is simple yet perfect for a special occasion, offering layers of flavor in every bite.
Ingredients
- 1 cup dates, chopped
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 5 tablespoons brown sugar, light
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1/2 cup olive oil
- 1/2 cup coconut, shredded
- 1/2 cup walnuts, chopped
- 7/16 cup unsalted butter, melted
- 2 tablespoons milk
- 1 cup water
- 1/2 cup shredded coconut (for topping)
- 1/2 cup brown sugar, packed (for topping)
- 2 tablespoons butter, melted (for topping)
- 2 tablespoons milk (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
- Prepare the cake: In a medium saucepan, combine chopped dates and water. Heat over medium heat until the dates soften, stirring occasionally. Remove from heat and set aside to cool.
- In a large bowl, whisk together the eggs, white sugar, olive oil, vanilla extract, and milk. Add the cooled date mixture to this and mix until smooth.
- In another bowl, combine flour, baking powder, baking soda, salt, shredded coconut, and walnuts. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the topping: While the cake is baking, mix the shredded coconut, brown sugar, melted butter, and milk in a small bowl.
- After the cake is done, remove it from the oven and immediately spread the coconut topping evenly over the warm cake.
- Finish baking: Return the cake to the oven and bake for an additional 5-10 minutes, until the topping is golden and bubbly.
- Cool and serve: Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- The cake is best served once it has cooled completely to allow the flavors to meld together.
- If you prefer a sweeter topping, you can increase the amount of brown sugar in the topping mixture.
- This cake can be stored at room temperature for a few days or refrigerated for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
