Spongy Danish “dream” cake with extra coconut topping – Drømmekage: A Danish classic!
Ingredients
Danish dream cake
100 g butter
200 ml cream
4 eggs
300 g sugar
330 g all-purpose flour
2 tsp. vanilla sugar
2 tsp. baking powder
Coconut topping
200 g butter
245 g desiccated coconut
350 g brown sugar
200 ml whole milk
Approach
Danish dream cake
Heat the oven to 180 C convection.
Melt the butter in a pot, add the cream and set it aside. Whisk the eggs and sugar until lightly and fluffy. Mix the flour, vanilla sugar and baking powder together in a bowl and whisk it into the batter, alternating with the butter/cream mixture. Pour the batter into a cake form (my form is 26 × 40 cm) that’s lined with baking paper and bake the cake for 18 minutes.
Coconut topping
While the cake is in the oven, make the coconut topping by melting butter in a pot. Add the desiccated coconut, brown sugar and whole milk and stir well until even. Let it bubble a little over a medium heat as you stir.
Heat the oven to 200 C.
Spread the coconut topping over the cake and bake for another 12-14 minutes, until the topping is crispy. Take the cake out and let it cool before tucking into it. Enjoy!
