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There’s something about a cake named after royalty that makes you want to get it right.
Queen Elizabeth cake is a date cake from Canada and Britain, thick with dates and walnuts, then finished under the broiler with a coconut and brown sugar topping that turns golden in about 3 minutes flat.
I first ran into this cake at a church potluck in Ontario and couldn’t figure out why it beat every other spice cake on the table. It’s the dates. They melt into the batter as it bakes and keep the crumb moist for days.
This version bakes at 350 F / 175 C for 35 to 40 minutes, then goes under the broiler just long enough to set the topping. Stay by the oven for that part. Coconut goes from golden to scorched in under a minute if you look away.
Why You’ll Love This Recipe
- Stays moist for days thanks to soaked dates in the batter
- Broiled coconut topping caramelizes in about 3 minutes
- One bowl for the batter, no stand mixer required
- Freezes well before topping for easy make-ahead baking
Ingredient Notes
- Dates: Use pitted, chopped dates and soften them in boiling water until almost mushy. Medjool dates work too, just cut the sugar by 2 tbsp since they’re sweeter.
- Walnuts: Pecans work as a swap if that’s what’s in your pantry. Toast them lightly first for more crunch against the soft crumb.
- Shredded coconut: Sweetened or unsweetened both work under the broiler. Unsweetened gives a slightly less sticky, more toasty topping.
- Heavy cream: Whole milk works as a substitute in the topping, though the finished coconut layer will be a touch less rich.
- Brown sugar: Pack it firmly when measuring. Loosely packed sugar throws off the ratio and the topping won’t set right.
Sticky Date Queen Elizabeth Cake with Broiled Coconut
Ingredients
Method
- Heat the oven to 350 F / 175 C. Grease a 23 cm / 9-inch square baking pan.
- Place the chopped dates in a heatproof bowl, sprinkle with baking soda, and pour the boiling water over. Let sit for 10 to 15 minutes until softened and almost mushy.
- In a medium mixing bowl, cream the butter and sugar together with an electric hand mixer for about 2 minutes until light. Beat in the egg and vanilla.
- In a separate bowl, whisk the flour, baking powder, and salt together.
- Add the flour mixture to the butter mixture alternately with the date mixture (including the soaking liquid), starting and ending with flour. Fold in the walnuts with a rubber spatula.
- Pour the batter into the prepared pan and spread it even. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- While the cake bakes, combine the topping butter, brown sugar, and heavy cream in a small 1-quart / 1 L saucepan. Warm over medium heat, stirring, for about 3 minutes until the butter melts and sugar dissolves.
- Remove the saucepan from the heat and stir in the shredded coconut until evenly coated.
- As soon as the cake comes out of the oven, switch the oven to broil and move the rack to the top third. Spread the coconut topping evenly over the hot cake.
- Broil for 2 to 3 minutes, watching the whole time, until the topping is bubbly and golden brown in spots. Remove immediately.
- Cool the cake in the pan on a wire rack for at least 20 minutes before cutting into 9 squares.
Notes
- Soften dates in boiling water for 10 to 15 minutes until almost mushy
- Spread topping onto the cake straight from the oven, then broil right away
- Watch the broiler the whole time, coconut can burn in under a minute
- Cool the finished cake at least 20 minutes before cutting into squares
Tips for Success
- Soften the dates fully in boiling water before mixing, they should look almost mushy and jam-like.
- Cream the butter and sugar for a full 2 minutes so the crumb bakes soft instead of dense.
- Move the oven rack to the top third before broiling so the topping browns evenly.
- Check the toothpick in the center of the cake, not near the edges, for accurate doneness.
- Spread the coconut topping onto the cake while it’s still hot from the oven, right before broiling.
Variations
- Swap half the walnuts for chopped pecans and add 1/2 tsp cinnamon to the flour mix for a warmer flavor.
- Stir 1/2 cup shredded apple into the batter with the dates for extra moisture and a fruitier crumb.
- Use dark brown sugar in the topping instead of light for a deeper, more molasses-forward finish.
Storage and Reheating
Queen Elizabeth cake keeps covered at room temperature for 2 days or in the fridge for up to 5 days. The coconut topping stays chewy and sticky, which is exactly how it should be.
To warm a slice, microwave it for 10 to 15 seconds on medium power. Skip the oven or broiler for reheating, since a second pass under high heat will scorch the coconut.
For longer storage, freeze the plain cake before adding the topping, wrapped tightly in plastic and foil, for up to 3 months. Thaw overnight in the fridge, then make the topping fresh and broil it right before serving.
Serving Suggestions
Serve Queen Elizabeth cake slightly warm with a strong cup of tea or black coffee. The bitterness cuts through the sweetness of the dates and brown sugar.
A scoop of vanilla ice cream melting into the warm coconut topping turns it into more of a dessert plate than a snack cake. Lightly sweetened whipped cream works the same way if you want something lighter.
For a potluck or afternoon tea, cut it into small squares. It’s rich enough that a 2-inch piece is plenty.
FAQ
Why did my coconut topping turn out chewy instead of caramelized?
Chewy topping usually means the broiler ran too cool or the pan sat too far from the heat. Move the rack to the top third and broil for 2 to 3 minutes, watching the whole time since coconut goes from pale to burnt fast. If your broiler runs weak, bake the topping at 425 F / 220 C for 8 to 10 minutes instead.
Can I use Medjool dates instead of regular chopped dates in this cake?
Yes, Medjool dates work and make the crumb even softer. Cut the granulated sugar by 2 tablespoons since Medjool dates are sweeter than standard deglet noor dates. Chop them small so they melt into the batter the same way as regular dates.
Can I freeze Queen Elizabeth cake before adding the coconut topping?
Yes, the plain date cake freezes well for up to 3 months wrapped tightly in plastic and foil. Thaw it overnight in the fridge, then make the coconut topping fresh and broil it right before serving. Freezing after broiling makes the topping go soggy, so skip that step.
What goes well with Queen Elizabeth cake besides a cup of tea?
Vanilla ice cream or lightly sweetened whipped cream both work because they cool down the warm, sticky coconut topping. A strong black coffee also cuts through the sweetness of the dates and brown sugar. Serve it slightly warm for the best contrast in temperature and texture.
Is Queen Elizabeth cake dairy-free if I leave out the butter?
No, this recipe isn’t dairy-free even without butter, because the topping still uses heavy cream. Swap the butter for a plant-based block and the cream for full-fat coconut milk to make it work. Check that your coconut is processed on dairy-free lines if that matters to you.
What’s the difference between Queen Elizabeth cake and sticky toffee pudding?
Queen Elizabeth cake has a broiled coconut and brown sugar topping baked right onto the cake, while sticky toffee pudding is soaked in a separate toffee sauce after baking. Both lean on dates for moisture, but Queen Elizabeth cake is drier and denser, closer to a snack cake than a pudding.
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