Queen Elizabeth Sheet Cake
Recipe type: Dessert
Serves: 24 servings
An incredibly moist and delicious date filled Queen Elizabeth Sheet Cake, known for it's broiled coconut and nut topping. A scrumptious addition to any dessert table!
  • For The Cake:
  • 1½ cups Medjool dates, chopped
  • 1½ cups hot coffee
  • ½ cup + 2 tbsp. butter
  • 2 eggs
  • 1½ cups sugar
  • 2 tsp vanilla
  • 2¼ cups flour
  • ½ tsp salt
  • 1½ tsp baking powder
  • 1¼ tsp baking soda
  • For the Topping:
  • 1 cup brown sugar
  • 1½ cups coconut
  • ¾ cup butter
  • ½ cup cream
  • 1½ cups chopped walnuts
  1. Preheat oven to 350 degrees and spray a 12 x 18 sheet pan with cooking spray and .with parchment paper.
  2. In a medium bowl add the dates and coffee; set aside.
  3. In a large bowl beat the butter and sugar.
  4. Add the eggs and beat well.
  5. Add the dry ingredients and mix just until combined.
  6. Pour in the date and coffee mixture and stir well.
  7. Pour batter into the sheet pan and bake for 25 minutes or until cake tester inserted comes out clean. During the last 5 minutes of baking time, prepare the topping.
  8. Prepare the topping by combining the brown sugar, coconut, butter and cream in a medium saucepan and bring to a boil. Boil for 4 minutes, stirring occasionally. Remove from heat, add the walnuts and stir well.
  9. Spread the topping over the warm cake. Broil on high for approximately 3-4 minutes, until the topping is bubbly and the coconut is slightly brown. Allow the cake to cool before serving.
Recipe by This Lil Piglet at https://thislilpiglet.net/2016/12/queen-elizabeth-sheet-cake/