Queen Elizabeth Cake Recipe
Delicious Date And Coconut Cake With Coconut Whipped Cream + Miso Caramel Drizzle
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Ingredients
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Cake
Coconut Whipped Cream
Miso Caramel Drizzle
Method
Cake Preparation
- 1
Prepare the Dates
In a bowl, combine the pitted dates with boiling water. Let sit for about 10 minutes until softened, then mash until smooth.
- 2
In another bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 4
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with the mashed dates. Fold in the shredded coconut.
- 6
Pour the batter into a greased and floured cake pan and bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Coconut Whipped Cream Preparation
- 7
Whip the Coconut Cream
Chill a mixing bowl and beaters in the freezer for 10 minutes. In the chilled bowl, combine coconut cream, powdered sugar, and vanilla extract. Beat until soft peaks form.
Miso Caramel Preparation
- 8
Make the Miso Caramel
In a saucepan over medium heat, combine granulated sugar and water. Stir until sugar dissolves. Let it boil without stirring until it turns a golden amber color.
- 9
Remove from heat and carefully whisk in miso paste and heavy cream until smooth. Let cool slightly.
