Queen Elizabeth Cake

1 C dates, chopped fine and 1 C water
1 tsp baking soda
1 tsp vanilla
1/2 C butter, soft
1 C sugar
1 egg
1 1/2 C flour
1 tsp baking powder
1/2 tsp salt

Topping
2 T butter
2 T cream
5 T brown sugar
3/4 C shredded coconut or mix of coconut and thin slivered almonds

In saucepan, bring dates and water to boil and continue simmering for about three to five minutes until soft. Turn off heat and add baking soda, stirring to mash well. It will bubble. Add vanilla, set aside to cool. Preheat oven to 350 degrees and prepare 8 or 9-inch round or square pan by greasing and lining with wax or parchment paper. A spring form pan is ideal but not necessary. Cream butter, sugar, and egg. Add dates and then stir in the dry ingredients, mixing on low if using mixer.  Bake for 45 minutes, or until toothpick test comes out clean. Meanwhile melt and warm butter and cream, adding sugar, coconut, and nuts. Stir until well blended and set aside. When cake is done, gently spread with topping and return to oven to broil setting for about two minutes. Watch it so it does not burn. It should bubble and turn a nice golden color. Let cool. Loosen edges with knife. If not using a spring-form pan, remove by placing a piece of wax paper over the top along with a flat plate. Flip upside down and then right side up again onto serving plate.