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Date Cake With Coconut and Pecan Drizzle Topping ~~ Queen Elizabeth Cake

Patricia is someone whose life is centered around family. Each day is one more opportunity to show my loved ones how much they mean to me.

Hot coconut and pecan drizzle tops off this Queen Elizabeth Cake...


If you only try one of my dessert recipes, this is the one to try. It is sensational. I did not create it so really do not have the bragging rights to it but it is a whole lot of exciting things happening in one little bit of goodness.

This recipe was emailed to me about five years ago by a cousin of mine who lives in Maine. We were having a family reunion and she was unable to attend. But she remembered this recipe from the days when she and her family came to visit us in Virginia. She said she remembered it as a favorite from those days.

As I was preparing to make it this morning, I was thinking how it is funny what we remember from our childhood. I have no memory of this dessert but I do remember the yeast rolls Mother would make. Any way let me not digress.

The texture of this dessert is really more of bar texture than cake-like to me. It is a bit chewy and in each bite there is a little burst of the nutty date flavor.

butter, egg, and dry ingredients mixed

butter, egg, and dry ingredients mixed

the Queen and the cake

What does Queen Elizabeth have to do with it? I looked it up on line and found out that this is reported to be the only cake that the Queen actually prepares herself. I truthfully did not read the recipe on line as I wanted to use the one my cousin had sent without being influenced by any I might see.

As a matter of fact, until my cousin sent me this recipe, I had no idea there was such a cake.

dry and wet ingredients, blended

dry and wet ingredients, blended

A Little Secret

Something you will like to know; it freezes nicely for up to three weeks for sure. It probably will be fine for the fourth or fifth week as long as the freezing bags or containers are top quality.

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

24 small servings

Family Is a Relative Thing

When I was told as a very young girl that our family is related to Queen Elizabeth I thought that was pretty cool.

Supposedly some thirteenth cousin or some such distant kinship. Of course when I told my friends at school, they all said that it was impossible. If our family was related to her, we would be rich. And we were not. Not in terms of money but no one's life was richer than ours. I did watch excitedly on June 2, 1953, when the Coronation was on tv ---I watched in my neighbor's home as she had a tv and we did not. All these years later I have not researched to see if we were related and if so how the ancestral tree's limbs included us if at all. Why? Because really it does not matter to me. I know it is nice to know our family tree and all. But truthfully it just is not that important to me. Maybe one day I will research it and if I do, you will read about my findings in a hub here on HubPages.


  • 1 cup water, boiling
  • 1 cup dates, chopped
  • 1 teaspoon baking soda
  • 1/4 cup butter, applesauce can be substituted
  • 1 cup granulated sugar
  • 1 1/2 cups unbleached, unbromated flour
  • 1 teaspoon baking powder
  • to prepare cooked topping
  • 5 tablespoons brown sugar
  • 5 tablespoons milk or cream, I used skim milk
  • 2 tablespoons butter
  • 1 large egg
  • 1/2 cup shredded coconut
  • 1/2 cup pecans chopped

Tender, a slight crunch, and overflowing with flavor....



  1. Grease a 9x12 pan and set aside. Preheat oven to 350. Place one cup boiling water, dates, and baking soda in a pan large enough for some expansion to occur. Stir. Set aside.
  2. Place butter and sugar in mixing bowl. Mix well. Add egg and mix until smooth.
  3. Sift flour and baking powder into the wet mixture.
  4. Add date mixture. Mix well.
  5. Pour into baking pan. Bake for 30 minutes.
  6. Remove from the oven and let cool in the pan.
  7. For the topping: Mix butter, milk, brown sugar, and coconut in pan over medium heat. Stir until bubbly and frothy and watch so it does not burn.
  8. Drizzle over cake and spread to even coat. Cut into small squares; you should get about 24. A small taste is a perfect ending to a meal or a great accompaniment to a glass of milk or a cup of tea.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2012 Patricia Scott


Patricia Scott (author) from North Central Florida on January 07, 2017:

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O Hi Susie....this is a decadent cake that you will be thrilled you made and served. But caution: make it when company is coming over so you can share it otherwise the evidence of it will be around your middle!!!

More happy New Year wishes to you.

Angels once again are headed your way ps

Susie Lehto from Minnesota on January 02, 2017:

I don't remember ever having date cake. I love yummy date bars, so I'm sure this cake recipe would be a treat to me.

BTW, that topping looks good enough for any cake.

Patricia Scott (author) from North Central Florida on November 07, 2016:

Ok confession time....there is nothing healthy here but it is soooo mouthwatering good. I have not made one since I posted this recipe as I rarely eat sweets now that I have adopted new eating habits.

Angels are on the way once again this morning ps

Susie Lehto from Minnesota on October 28, 2016:

This recipe looks like it would be a real treat to have on special occasions or just because.

Patricia Scott (author) from North Central Florida on March 11, 2013:

thanks for stopping Anna.

It is delicious. And it is so full of flavor and goodness that you do not ruin your eating pattern for the day because one is enough.

Sending Angels to you again today :) ps

Patricia Scott (author) from North Central Florida on March 11, 2013:

thanks for stopping Anna.

It is delicious. And it is so full of flavor and goodness that you do not ruin your eating pattern for the day because one is enough.

Sending Angels to you again today :) ps

Anna from Malaysia on March 11, 2013:

Mmm looks delicious, I am going to try it! Thanks:)

Patricia Scott (author) from North Central Florida on January 14, 2013:

Good morning Jools

This is a delicious treat and while its name is cake it really is like a bar. Its texture is very similar to a chewy breakfast bar. However this has a little tender and a little chewy. And the dates and coconut do a happy dance in your mouth thanks for stopping by. Sending Angels to you and yours. :) ps

Jools Hogg from North-East UK on January 14, 2013:

These look yummy and I would definitely give them a try. I love dates and I think the coconut topping sounds like it will be a good complement to the dates.

Patricia Scott (author) from North Central Florida on January 04, 2013:

Thank you for stopping by and for your kind words and votes. You will find this a delightfully different treat to serve to your family and to guests. Happy New Year to you on this fourth day of the new year....Sending Angels your :)

Patricia Scott (author) from North Central Florida on January 04, 2013:

this is a lovely recipe. It has an interesting texture---a little chewy, a little tender and not too too sweet. My cousin's remember it from childhood as a dish my Mother prepared but I do not remember it. But I am sure glad they sent me the recipe.

I hope you have a chance to try it.

Sending Angels your way

:) ps

Stephanie Bradberry from New Jersey on January 04, 2013:

I have never heard of a Queen Elizabeth cake before. But I am glad I came across this. It is always good to expand ones horizon's when it comes to baking recipes.

Ishwaryaa Dhandapani from Chennai, India on January 04, 2013:

A delicious recipe! I am fond of coconut based desserts! Your engaging hub is packed with clear instructions, interesting family tree history and drool-worthy photos! Rated your recipe 5 stars! Well-done!

Thanks for SHARING. Useful & Awesome. Voted up, pinned & shared

Patricia Scott (author) from North Central Florida on November 06, 2012:

Hi That is what I like about these recipes. Everyone gives a little different spin on them. It is yummilicious, I can tell you that. I hope you get to try it.

positivelysimple from United States, Eastern Coast on November 06, 2012:

I just found this recipe in my grandmother's recipe holder a few of the ingredients are different but like you I did not know of such a recipe. Thank for the pics, I was wondering what it would look like finished. It looks good!!

Patricia Scott (author) from North Central Florida on November 02, 2012:

Good morning again Steph72

It is addictive. I had to send it to my daughter's house as I knew it would disappear from the plate and onto my hips. It is easy and so full of lavor and texture. I hope you get a chance to make it for holiday guests.

Steph72 from Sunny Fl on November 02, 2012:

yea well my momma made this one delivered it and I had one piece as the boys decided it was yummy and couldn't have just one , it was both appetizer before dinner and then dessert

Patricia Scott (author) from North Central Florida on October 21, 2012:

Hi Glimmer

It really is yummy. I had frozen some that I made and took out one little piece, let it thaw out, and enjoyed it a bit ago with a cup of tea. It is just as yummy as the first day I made it. I hope you can give it a try.

Patricia Scott (author) from North Central Florida on October 21, 2012:

Good afternoon, Pam...

Thanks for the pin.

It is a surprising change of pace dessert. It is also fine without the brown sugar topping. I am so glad that I gave it a try. So glad to see you stopping by. I hope all is well with you and yours. ps

Pamela Oglesby from Sunny Florida on October 21, 2012:

This looks absolutely delicious and if its good enough for the Queen -- well that says it all. hehe.... Kidding aside, I have copied the recipe and it looks excellent. I am going to pin it.

Claudia Porter on October 21, 2012:

This looks really good and I love the memories associated with it. Makes it even better.

Patricia Scott (author) from North Central Florida on October 20, 2012:

Good morning, MH,

Thank you for the new name for this tasty treat: Dessert Paradise it shall be.

It is full of flavor and varying textures and hits the spot when a little bit of something sweet is in order. So glad to see you this stopping by, ps

Martin Kloess from San Francisco on October 19, 2012:

Thank you for sharing what seems to be a desert paradise.

Patricia Scott (author) from North Central Florida on October 19, 2012:

hi Shiningirisheyes....It really is an amazing little treat...I love the texture and the flavors all blend together just right. It is one I will proudly serve to guests.

So nice to see you...enjoy your

Patricia Scott (author) from North Central Florida on October 19, 2012:

Hi, Billy,

I should have added in the hub that in college they called me Campus Queen...I guess I was dubbed thus as I had a heavy Southern accent and most girls were from New England. So I became the 'queen.'That is as close to royalty as I am gonna' get I think.

Enjoy the string too is yummy ..not in the same way but yummy nevertheless.

You are so much fun. It is always delightful to have you visit. Have a lovely Friend.

Bill Holland from Olympia, WA on October 19, 2012:

Well, PS, now that I know you are royalty I will give you the respect that you deserve. :)

This looks divine, and I am drooling, so I hope you are happy! I'm sitting here eating string cheese and I have to suffer through this recipe. Not fair at all. :)

We will be trying this for sure; good job my friend, and have a great weekend.

Shining Irish Eyes from Upstate, New York on October 19, 2012:

If its good enough for Her Royal Majesty, its good enough for me!

Very interesting tidbit about being the only cake she prepares herself.

And it looks delicious.

Mary Hyatt from Florida on October 19, 2012:

This just looks delicious, and I'll bet it is, too.

I voted this recipe UP, etc. I would have given you some stars but I didn't see a ratings capsule.

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