Danish Dream Cake | Drømmekage
A light and moist vanilla sponge cake topped with a chewy layer of brown sugar and coconut. This cake is popular throughout Denmark and makes a great cake to bring to parties.
Ingredients
Method
Making the Cake
- In a large bowl, or in the bowl of a stand mixer, cream together the butter, sugar, salt, and vanilla until creamy. Then beat in the eggs one at a time, mixing well after each addition. Briefly beat in the milk.
- In a separate bowl, whisk together the flour and baking powder, and then sift it over the wet ingredients. Gently whisk the flour into the wet ingredients until there are no streaks of flour left.
- Pour the batter into a 9×13 inch rectangular cake pan that has been lined with a parchment paper sling (for removing the cake after baking). Evenly spread the batter over the pan and give the pan a shake or a tap to remove any air bubbles.
- Bake the cake for 18-20 minutes in a 400℉ / 200℃ pre-heated oven, or until it is lightly golden and a skewer comes out clean.
Making the Topping
- While the cake is baking, melt the butter in a medium-sized saucepan and then whisk in the brown sugar and milk. Whisk it until everything is dissolved and emulsified, and then let the mixture come to a boil, stirring frequently to prevent burning.
- When it reaches a boil, stir in the shredded coconut and let it come back to a boil. Remove it from the heat and pour it over the top of the just-baked, still-hot cake. Even out the topping on the cake and then put it back in the oven for 6-7 minutes, until the topping is caramelized and bubbling.
- Remove the cake from the oven and let it cool completely before trying to remove it from the pan and slicing into it.
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