Grandma’s Queen Elizabeth Cake
A rich date cake smothered with a warm buttery coconut topping and served with vanilla bean ice cream.
In other words, comfort food at its finest.
- 1 cup (250 ml) boiling water
- 1 cup (250 ml) dates, chopped
- 1 tsp. baking soda
- ¼ cup (65 ml) of butter, melted
- 1 cup (250 ml) brown sugar, lightly packed
- 1 large egg, lightly beaten
- 1 tsp. vanilla
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 ½ cup (375 ml) flour
- ½ cup (125 ml) butter
- 2/3 cup (170 ml) brown sugar
- ¼ cup (65 ml) 35% cream
- 1 cup (250 ml) shredded and toasted coconut
Heat oven to 350°F (180°C).
In a small bowl combine water, dates and soda. Let cool to room temperature.
In a medium bowl sift together flour, salt and baking powder.
In a small bowl mix together butter, brown sugar, vanilla and egg. Add the cooled date mixture.
Stir wet ingredients into dry ingredients.
Pour into 9 greased muffin tins.
Bake at 350°F (180°C) for approximately 20 minutes or until an inserted toothpick comes out clean.
Let cool in tins for 10 minutes before removing to a rack to cool.
In a medium saucepan, mix together butter and brown sugar. Bring to a boil over medium heat and boil for 3 minutes while stirring constantly.
Slowly drizzle in cream and bring back to a boil for another 3 minutes.
Remove from heat and stir in toasted coconut.
To serve, place cake on serving plate or bowl and top with warm coconut topping. Serve with a scoop of vanilla ice cream and enjoy.