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This date and coconut cake is a true Québec staple, just right for both celebrations and those regular weeknights. Its fluffy bite and gooey caramel topping make it a sweet treat everyone loves.
I’ve been baking this Queen Elizabeth Cake for over 20 years, and it’s always the most requested treat at family get-togethers. My grandmother made it back in the 60s, and we’ve barely changed a thing about how we make it.
Tasty Ingredients
- For the cake:
- 2 fresh eggs: for texture and richness
- 180 ml brown sugar: brings a hint of caramel flavor
- 125 ml unsalted butter, softened: helps create a light, airy batter
- A pinch of salt: rounds out the flavors
- 7.5 ml baking powder: lets the cake get fluffy and rise right
- 430 ml sifted all-purpose flour: gives a light crumb
- 2.5 ml baking soda: softens up the dates
- 250 ml pitted dates, roughly chopped: makes it sweet and chewy
- 250 ml hot water: soaks into the dates and pulls out their flavor
- For the topping:
- 375 ml unsweetened shredded coconut: packs in some crunch and a lovely scent
- 375 ml brown sugar: caramelizes to make the topping irresistible
- 125 ml unsalted butter: gives the topping major richness
- 125 ml 35% cream: makes things super creamy
Easy Step-By-Step Directions
- Finish it off:
- As soon as both cake and topping are still hot, pour the topping over right away. Pop it back under the broiler for 2-3 minutes, waiting for the top to get a little golden with caramelization.
- Make the topping:
- Throw all the topping ingredients into a pot and heat them up, stirring the whole time. Let it bubble away for around 2 minutes until everything thickens a bit.
- Bake the cake:
- Slide your pan into the oven for about 25 to 30 minutes. Check doneness with a toothpick in the middle—it should come out clean. Move the cake (still in its pan) onto a tray in case the topping drips. Switch your oven over to broil.
- Put the batter together:
- With a mixer, beat together the soft butter and brown sugar until super pale and fluffy. Add the eggs, one after the other, mixing well in between. Mix in the dry stuff, switching back and forth with the cooled date mixture. Begin and end with the flour blend. Pour the batter into your prepared pan.
- Mix the dry ingredients:
- Combine the flour, baking powder, and salt in a bowl so the raising agents are spread out evenly.
- Prep the dates:
- Put water, dates, and baking soda together in a saucepan. Let it come to a boil, then simmer for about 3 minutes, stirring now and then. The dates will start to soften and break apart, making a flavor-packed base. Set aside to cool down a bit.
- Get your pan and oven ready:
- Put the rack in the center of the oven and heat to 180°C. Cover the bottom of your cake pan with parchment and then butter and dust the sides with flour. Getting the pan prepped means the cake pops right out, no sticking.
The real magic here is in the dates. Their natural sweetness lets you cut back on added sugar but gives a crazy-soft crumb. Whenever I serve it, folks are always amazed it's the dates doing all the heavy lifting on flavor and texture.
Keeping It Fresh
Just put your Queen Elizabeth Cake in an airtight box on the counter for three to five days. For longer, pop it in the freezer, no worries. Wrap it in plastic, then slide it in foil before freezing—you’ll get up to three months this way. Thaw it out at room temp for a few hours, and it’s good as new.
Switch-Ups and Other Options
You can try swapping in figs or prunes for the dates if that’s your thing. To make it dairy-free, use coconut oil instead of butter, and swap the cream for thick coconut milk. Feel like adding spice? Mix in a teaspoon of cinnamon or a quarter teaspoon of cardamom. Want some crunch? Fold in 125 ml of chopped nuts right into your batter.
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Story and Origins
Queen Elizabeth Cake got its name from the Queen Mother, who was a real hit in Canada. It took off in the 1950s after her Royal visit. Coming out of classic Québec kitchens, this cake is a go-to for family gatherings and big special events. It’s never gone out of style—folks love how easy but totally delicious it is.
Frequently Asked Questions
- → Can dates be swapped for another fruit?
Absolutely! You could use prunes or dried figs as substitutes, but keep in mind the texture and flavor will change a bit.
- → What kind of coconut works best for the topping?
Opt for unsweetened shredded coconut so the topping isn’t overly sweet.
- → How long does the cake stay fresh?
You can store it in an airtight container at room temperature for 2 to 3 days, or in the fridge for up to a week.
- → Can I make this cake gluten-free?
Yes, you can replace all-purpose flour with a gluten-free flour blend. Just adjust the quantities slightly if needed for the right texture.
- → What’s the best pan to use?
A 25 cm (10 inch) springform pan or a 23 cm (9 inch) square glass dish works great for this recipe.