Danish Dream Cake
A soft vanilla sponge topped with a rich, caramelized coconut crust, Danish Dream Cake is a tender, buttery delight that melts in your mouth and leaves you craving another bite.
Ingredients
For the Cake:
- 1½ cups (190 g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs
- 1½ cups (300 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (120 ml) whole milk
- ½ cup (115 g) unsalted butter
For the Coconut Topping:
- ¾ cup (150 g) brown sugar
- ½ cup (115 g) unsalted butter
- ¼ cup (60 ml) milk
- 1½ cups (120 g) shredded coconut (sweetened or unsweetened)
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Grease and line a 9x13-inch (23x33 cm) baking pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Beat Eggs and Sugar: In another bowl, beat eggs and sugar until thick, pale, and fluffy. Add vanilla extract.
- Add Dry Ingredients: Gradually fold in the flour mixture.
- Heat Milk and Butter: In a saucepan, heat milk and butter until melted. Slowly pour into the batter, stirring until smooth.
- Bake the Cake: Pour batter into the pan and bake for about 25–30 minutes or until golden and a toothpick comes out clean.
- Prepare the Topping: While the cake bakes, melt butter in a saucepan. Add brown sugar, milk, and coconut. Stir until well combined and slightly thickened.
- Add the Topping: Remove the cake from the oven, spread the warm topping evenly over it, and return to the oven.
- Finish Baking: Bake for another 5–10 minutes until the topping is bubbly and golden brown.
- Cool and Serve: Allow the cake to cool before slicing. Serve slightly warm or at room temperature.
Notes
- Use fresh shredded coconut for the best flavour.
- The topping will firm up as it cools — creating a lovely chewy texture.
- Don’t overbake the sponge; it should stay soft and moist.
- Store leftovers covered at room temperature for up to 3 days.
- Tastes even better the next day as the flavors meld together.