“I’ve been searching for this very recipe for years! My Danish grandmother made it, but I couldn’t remember the name of it”

This Danish Dream Cake is a wonderfully moist and tender cake topped with a rich and gooey caramelized coconut mixture. The buttery cake provides a perfect base for the sweet and slightly chewy topping, making it a dream dessert for any occasion.

Danish Dream Cake

Ingredients:

For the Cake:

For the Coconut Topping:

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, ensuring the paper extends over the sides for easy removal.
2. Prepare the Cake Batter:
   • In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the milk. Set aside to cool slightly.
   • In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes pale, thick, and fluffy.
   • Slowly pour the cooled butter and milk mixture into the egg mixture, stirring constantly to combine.
   • In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.
   • Stir in the vanilla extract.
3. Bake the Cake:
   • Pour the batter into the prepared baking pan and spread it evenly with a spatula.
   • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
4. Prepare the Coconut Topping:
   • While the cake is baking, prepare the coconut topping. In a medium saucepan, melt the butter over medium heat.
   • Add the brown sugar, milk, and vanilla extract, stirring constantly until the sugar has dissolved and the mixture begins to bubble.
   • Reduce the heat to low and stir in the shredded coconut. Cook for an additional 1-2 minutes until the mixture is thick and glossy. Remove from heat and set aside.
5. Top and Finish the Cake:
   • Once the cake has finished baking, remove it from the oven and immediately pour the warm coconut topping evenly across the surface with a spatula.
   • Return the cake to the oven and bake for an additional 5-7 minutes, or until the topping is bubbling and slightly caramelized.
6. Cool and Serve:
   • Allow the cake to cool in the pan for about 15 minutes, then lift it out using the parchment paper overhang and transfer it to a wire rack to cool completely.
   • Slice into squares and serve. Enjoy this delightful Danish Dream Cake on its own or with your favorite accompaniment!