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Elizabeth's cake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Put the dates, boiling water and bicarb in a bowl. Stir and set aside for 15 mins, stirring now and again.
  • Using an electric blender, beat 120 gm butter with the caster sugar in a large bowl until pale.
  • Add the vanilla and egg and mix well.
  • Then add the flour and date mixture alternately, little by little, continually beating until well combined.
  • Brush the inside of a springform cake tin all over with melted butter and line the base with a round of baking paper. Then spoon in the cake batter, smooth the top with a spatula and give it a bang on the workbench. Cook in the oven for 45 mins until risen and a skewer comes out clean. Remove and set aside on a tray.
  • To make the icing, put 60 gm butter with the cream, brown sugar and coconut in a pot. Gently cook until just melted, continually stirring with a wooden spoon.
  • Pour the icing evenly over the cake and sprinkle with a little extra coconut.


  • 160 gm dates, chopped
  • 1 cup boiling water
  • ½ tspn bicarb of soda
  • 190 gm unsalted butter, softened
  • 230 gm caster sugar
  • 1 tspn vanilla essence
  • 1 egg
  • 2 cups self-raising flour
  • 65 ml cream
  • 95 gm soft brown sugar
  • 45 gm shredded coconut

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm